Crispy Cheesy Chipotle Chicken Tacos

5 from 1 vote

Crispy Cheesy Chipotle Chicken Tacos

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!

Servings tacos

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Equipment

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

*NOTE: For a milder option, you can substitute an equal amount of normal chili powder.

Calories: 285kcal

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: Cheese, Chicken, Chicken Thighs, Chipotle, Corn Tortillas, Crispy, Gluten Free, Pico de Gallo, Salsa, Tacos

Nutrition