These Crispy Cheesy Chipotle Chicken Tacos are better than any taco I’ve ever ordered from a restaurant! With a layer of crispy melted cheese on the tortilla, juicy chipotle chicken thighs and homemade pico de gallo…what’s not to love!? Plus, they’re easy to make, gluten free and pack in 23g of protein per taco!
I fear I have a new taco obsession….(don’t tell my other taco recipes, please). I’ve made plenty of tacos involving chipotle chicken and they’re all DELICIOUS but the minute you add a layer of crispy melted cheese to the tortilla, they take on a whole new life.
Okay, I can’t take full credit here. These crispy cheesy chipotle chicken tacos are actually inspired by one of my favorite restaurants in San Diego called Puesto. They add a layer of crispy melted (and almost burnt) cheese on top of their tacos and it’s simply incredible. Luckily my version gives them a run for their money, is cheaper and honestly pretty easy to make.
These tacos are equally as perfect for your next Taco Tuesday at home as they are for when you’re hosting friends. Let’s be real…who doesn’t love a taco!? And it’s nice that you can do the prep work ahead of time and just let everyone assemble their own tacos with the toppings they prefer. Not to toot my own horn, but I guarantee you’ll be getting compliments on this one 😉
Why You’ll Love these Crispy Cheesy Chipotle Chicken Tacos
- The crispy cheese layer on the tortilla makes these feel so restaurant-worthy!
- These chipotle chicken tacos are full of bold, Mexican-inspired flavor.
- Each taco has 23g of protein!
- They are naturally gluten free by using corn tortillas.
- The homemade pico de gallo is incredibly easy and provides a burst of freshness to these tacos.
- They are perfect for hosting and are always a crowd-pleaser.
What You Need to Make these Crispy Cheesy Chipotle Chicken Tacos
For the Chipotle Chicken Thighs:
- Boneless, Skinless Chicken Thighs: Chicken thighs are wayyy juicier than chicken breast, and yield the best tacos!
- Avocado Oil: Just a bit of oil to create a marinade for the chipotle chicken thighs.
- Honey: Balance out the smoky spiciness of the chipotle chicken thighs with 1 tbsp of honey.
- Lime Juice: Fresh lime juice not only adds delicious flavor but actually tenderizes the chicken too!
- Garlic: Fresh minced is best, but you can also substitute 1 tsp of garlic powder.
- Chipotle Powder, Smoked Paprika, Cumin, Onion Powder, Oregano & Kosher Salt: This blend of spices makes for some heavily-seasoned, Mexican-inspired chipotle chicken thighs. If you want to make it a little milder and/or don’t own any chipotle powder, you can substitute an equal amount of chili powder.
For the Homemade Pico de Gallo:
- Roma Tomatoes: The base of this homemade pico is of course…tomatoes! I like to remove the core (all the seeds & juices) but you can keep it in there if you prefer a more liquid-y salsa.
- Yellow Onion: Finely diced. Feel free to adjust the amount to your preference.
- Cilantro: I feel bad if you have the cilantro-tastes-like-soap gene…
- Jalapeño: This is an optional ingredient but adds a bit of spiciness and depth of flavor. I remove the seeds, but feel free to keep them in if you’re a spice lover.
- Lime Juice: A crucial element of acidity…don’t skip it!
- Kosher Salt & Black Pepper: Season to taste.
For the Cheesy Tacos:
- Corn Tortillas: You’ll need 8 small corn tortillas for this recipe. A few of my favorite brands are Mi Tierra (local to MA), Mi Rancho and Maria and Ricardos.
- Shredded Mexican-Blend Cheese: We’re going to melt this and create a layer of crispy cheese on the inside of the tortilla…yum!
- Romaine Lettuce: A sprinkle of shredded romaine lettuce completes these tacos. Go crazy with the toppings and add whatever else you love!
How To Make these Crispy Cheesy Chipotle Chicken Tacos
Marinate the Chipotle Chicken Thighs:
First, add avocado oil, honey, lime juice and spices to a large container and stir until combined. Then, add chicken thighs and toss to coat in the marinade. Cover the container with a lid (or plastic wrap) and transfer to the fridge to marinate for at least 30 minutes, but I prefer to do it for 2 hours.
Prepare the Homemade Pico de Gallo:
Meanwhile, cut the ends off the tomatoes, and then slice them in half lengthwise. Use a spoon to remove and discard the core (AKA the seeds and juices). Then, finely dice the tomatoes and add them to a medium-sized bowl along with the remaining pico ingredients. Stir until incorporated.
Cook & Cube Chipotle Chicken Thighs:
Once the chicken is done marinating, bring a grill pan to medium heat. When it’s hot, add the chicken thighs to the pan. Let cook for about 5-6 minutes, then flip and continue cooking for another 5-6 minutes or until done through. Transfer cooked thighs to a cutting board and chop them into small cubes. Set aside.
Create the Crispy Cheese Tortillas:
Next, bring a large griddle pan to medium heat. Make sure it’s thoroughly pre-heated before placing a small handful of cheese directly onto the pan. Allow it to melt (this should happen pretty quickly), then place a corn tortilla on top of the melted cheese blob. Continue cooking for 2-4 more minutes, until the cheesy is deeply golden and crispy. Flip and let cook for 1 more minute, until the other side of the tortilla is warm.
Assemble the Tacos & Enjoy:
Finally, with the crispy cheese layer facing inwards, assemble your tacos with some of the cubed chipotle chicken, shredded romaine and homemade pico de gallo. Enjoy!
Other Topping Ideas for these Cheesy Tacos:
The options are truly endless when it comes to taco toppings! We’re keeping it pretty simple here with some shredded romaine and homemade pico de gallo, but here are a few other options to try…
- Guacamole: I mean, guacamole just makes everything better. Even just mashed avocado would be great too!
- Chipotle Mayo: If you love a saucy taco (like my husband), finish these off with a drizzle of chipotle or avocado lime mayo.
- Fajita Veggies: Feel free to up the veggie content of these tacos by roasting (or sautéing) some sliced bell peppers and onions. Refer to this recipe for inspo.
- Sour Cream: I’m not much of a sour cream girly, but I know it’s a commonly loved taco topping. Or, use greek yogurt for a higher-protein option!
Can I Use Chicken Breast instead of Thighs for these Chipotle Chicken Tacos?
I highly recommend using boneless, skinless chicken thighs for these chipotle chicken tacos because they yield much more moist tacos. I swear, once you convert to chicken thighs…you’ll never go back.
However, if you’re in a pinch and only have chicken breasts, or simply want a leaner option, it should work. I would recommend butterflying the chicken breasts in half lengthwise so that they aren’t too thick. That way they’ll cook in a similar amount of time as the thighs would. Let me know if you try it!
Equipment Recommendations:
As you’ll see in the full recipe card below, and in the video following, I love to use a grill pan to cook the chicken thighs, and a double burner griddle to create the crispy cheesy tortillas. Although you can certainly make do with just a normal, large non-stick pan, these two pieces of equipment will make your life a lot easier!
- Grill Pan: I’ve had several grill pans in my life but this one is easily my favorite. It provides those lovely grill marks all year round. It’s also non-stick, non-toxic and easy to clean.
- Double Burner Griddle: As the name implies, this flat-top pan takes up two burners so you can fit a lot on it. I was able to fit 4-5 tortillas on there at once, which helps expedite this taco recipe.
- Storage Containers: These are the nicest storage containers I’ve ever owned…they’re so durable! They have so many uses, but they’re perfect to marinate the chipotle chicken thighs in and to store the homemade pico de gallo.
How Should I Store Leftover Crispy Cheesy Chipotle Chicken Tacos?
Of course, these crispy cheesy chipotle chicken tacos are best eaten fresh to maintain that warm crispy cheese layer on the tortilla. However, if you have leftovers, it’s best to store each component separately – the tortillas in one container (I like using Stasher bags), homemade pico in another, and the diced chipotle chicken in another.
When you’re ready to eat the leftovers, I would recommend warming up the tortillas on a pan/griddle over medium heat. Then, warm up your chicken in the same pan or in the microwave and assemble your tacos!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Chili Lime Salmon Tacos with Peach and Pepper Salsa
- Crispy Beef Tacos with Hidden Veggies
- Air Fryer Bang Bang Shrimp Tacos
- Elote Chicken Tacos
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
Crispy Cheesy Chipotle Chicken Tacos
Equipment
- spoon or whisk
- medium bowl
Ingredients
For the Chipotle Chicken Thighs:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp avocado oil
- 1 tbsp honey
- juice from ½ lime
- 2 large garlic cloves minced
- 2 tsp chipotle powder *
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp oregano
For the Homemade Pico de Gallo (you may have leftover):
- 1 lb roma tomatoes (about 4 large)
- 1 cup diced yellow onion
- ¼ cup chopped cilantro
- ½ jalapeño de-seeded & diced (optional)
- juice from 1 lime
- kosher salt & black pepper to taste
For the Cheesy Tacos:
- 8 corn tortillas
- 5-6 oz shredded Mexican-blend cheese
- shredded romaine lettuce
Instructions
- First, add avocado oil, honey, lime juice and spices to a large container and stir until combined. Then, add chicken thighs and toss to coat in the marinade. Cover the container with a lid (or plastic wrap) and transfer to the fridge to marinate for at least 30 minutes, but I prefer to do it for 2 hours.1.5 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 1 tbsp honey, juice from ½ lime, 2 large garlic cloves, 2 tsp chipotle powder, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp oregano
- Cut the ends off the tomatoes, and then slice them in half lengthwise. Use a spoon to remove and discard the core (AKA the seeds and juices). Then, finely dice the tomatoes and add them to a medium-sized bowl along with the remaining pico ingredients. Stir until incorporated.1 lb roma tomatoes, 1 cup diced yellow onion, ¼ cup chopped cilantro, ½ jalapeño, juice from 1 lime, kosher salt & black pepper
- Once the chicken is done marinating, bring a grill pan to medium heat. When it's hot, add the chicken thighs to the pan. Let cook for about 5-6 minutes, then flip and continue cooking for another 5-6 minutes or until done through.
- Transfer cooked thighs to a cutting board and chop them into small cubes. Set aside.
- Bring a large griddle pan to medium heat. Make sure it's thoroughly pre-heated before placing a small handful of cheese directly onto the pan. Allow it to melt (this should happen pretty quickly), then place a corn tortilla on top of the melted cheese blob. Continue cooking for 2-4 more minutes, until the cheesy is deeply golden and crispy. Flip and let cook for 1 more minute, until the other side of the tortilla is warm.5-6 oz shredded Mexican-blend cheese, 8 corn tortillas
- With the crispy cheese layer facing inwards, assemble your tacos with some of the cubed chipotle chicken, shredded romaine and homemade pico de gallo. You may not use all of the pico. Enjoy!shredded romaine lettuce
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This is a weekly staple in our house and how I originally found her instagram page. This is a MUST try recipe from Maddie!!
Aww I love that, thank you Meg!