Chipotle Chicken Tacos
Smoky, spicy shredded chicken tucked into warm tortillas for quick, flavorful tacos.
Equipment
- Large Skillet
- Spatula or wooden spoon
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- Tongs
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 pound shredded rotisserie chicken
- 1/2 cup water
- 1 whole chipotle pepper, diced
- 2 teaspoons chipotle in adobo sauce (from the can)
- corn or flour tortillas for serving
- optional toppings shredded cheese or crumbled queso fresco; shredded lettuce or cabbage; sour cream or plain Greek yogurt; guacamole or avocado slices; pickled red onions; sliced jalapeños; diced tomatoes; radish slices; salsa or pico de gallo; fresh cilantro; lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the ground cumin, paprika, kosher salt, garlic powder, and dried oregano until the onion is evenly coated and fragrant.
- Add the shredded rotisserie chicken and stir to combine with the spices.
- Pour in the water, then add the diced chipotle pepper and 2 teaspoons chipotle in adobo sauce from the can; stir until well combined.
- Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens slightly, about 3 to 5 minutes.
- Warm the corn or flour tortillas, then spoon the chipotle chicken into each tortilla.
- Top with desired toppings and serve warm.
Notes
- Use cooked shredded rotisserie chicken to keep this quick.
- Adjust chipotle and adobo to taste for heat and smokiness.
- Diced chipotle can be substituted with more adobo sauce if preferred.
- Warm tortillas briefly in a dry skillet or microwave for pliability.