Crispy Chipotle Chicken Tacos with Spicy Avocado Ranch
Crispy, cheesy tacos filled with smoky chipotle-marinated chicken and served with a creamy, spicy avocado ranch. A fun twist on taco night that’s packed with bold flavor.
Servings 6
Ingredients
For the Chicken and Marinade
- 1.5-2 lbs Boneless, Skinless Chicken Breasts, cut into small bite-sized pieces
- 5 Chipotle Peppers in Adobo Sauce
- 1/2 Cup Plain Greek Yogurt or sour cream
- 3 tbsp Honey
- 1/2 tsp Smoked Paprika
- 2 Whole Garlic Cloves
- 1/2 tsp each Salt and Pepper
- Juice of 1 Lime
- 1 tbsp Avocado Oil
For the Spicy Avocado Ranch
- 1 Cup Plain Greek Yogurt or sour cream
- 1 Avocado
- 1/4 Cup Fresh Cilantro
- 2 Whole Garlic Cloves
- 1 Jalapeno remove the seeds and membrane if you want it less spicy
- 1/2 tsp Onion Powder
- 1/4 tsp each Salt and Pepper
- Juice of 1 Lime
For the Tacos
- 12 Taco Size Four Tortillas
- 16 oz Chihuahua Cheese mozzarella, pepper jack, cheddar or Montery jack will also work
- 2-3 tbsp Avocado Oil
Instructions
- In a food processor, blend all of the chicken marinade ingredients until smooth.
- Toss chicken with marinade until fully coated. Cover and refrigerate 1–2 hours (or overnight).
- In a food processor, blend all avocado ranch ingredients until smooth. Refrigerate until ready to use.
- Heat 1 tablespoon oil in a skillet over medium heat. Cook chicken until fully cooked and lightly browned. Remove and let cool slightly.
- Place cheese on half of each tortilla, add chicken, then more cheese. Fold over.
- Heat 2–3 tablespoons oil in a skillet over medium heat. Cook tacos on both sides until golden and crispy.
- Transfer to a wire rack. Serve with avocado ranch, pico de gallo, and lime wedges.