Chipotle Lime Chicken Tacos

These Chipotle Lime Chicken Tacos are bursting with flavour every bite. Chicken thighs are marinated in adobo sauce, fresh lime, garlic, and spices, then baked into golden, crispy tacos for the ultimate weeknight dinner. Ready in under 45 minutes, this recipe is perfect for taco Tuesday, casual entertaining, or a quick family meal. Pair them with creamy avocado, fresh coriander, and a drizzle of homemade chipotle hot sauce (get the recipe here) for the perfect finish.

Serving Tips

• Serve with rice, grilled corn, or a fresh tomato and cucumber salad for a balanced meal.
• Top with shredded lettuce, pickled red onions, or crispy tortilla strips for extra texture.
• Adjust the amount of adobo sauce or chipotle hot sauce to suit your spice preference.
• Set up a DIY taco station with extra toppings so everyone can build their perfect taco.

Storage Instructions

• Refrigerate: Store leftover chicken filling in an airtight container in the fridge for up to 3 days. Keep tortillas separate to prevent sogginess.
• Freeze: The chicken filling can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Chipotle Lime Chicken Tacos

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• For the Chicken Filling:

• 500g chicken thigh fillets

• 1 tbsp olive oil

• 2 tbsp adobo sauce

• Zest and juice of 1 lime

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 1 small red onion, sliced

• 1 small red capsicum, sliced

• To Assemble:

• 9 mini tortillas

• 1 ½ cups grated cheese (mozzarella, tasty, or Mexican blend)

• Olive oil spray or brush-on oil

• To Finish:

• Fresh coriander

• Lime wedges

• Avocado, mashed

• Chipotle hot sauce (see link to recipe above)

Directions

• In a large pan, heat olive oil over high heat. Add the seasoned chicken and brown on both sides.
• Turn down to medium high heat. Add the onion, garlic, capsicum, adobo sauce, lime zest and juice. Sauté for 6–8 minutes until the chicken is cooked through and the capsicum is softened.
• Shred the chicken with two forks.
• Lay the tortillas on a lined baking tray. Spoon some chicken filling on one half of each tortilla, sprinkle over cheese, then fold them in half and gently press down. Repeat with remaining tortillas.
• Lightly spray or brush the tops with olive oil. Grill in an oven for 6 minutes, flipping halfway, until the tortillas are crisp and golden and the cheese is melted.
• Serve the baked tacos hot with coriander, lime wedges, avocado and chipotle hot sauce.

Recipe Video