Crispy Chipotle Chicken Tacos

Crispy Chipotle Chicken Tacos


These Chipotle Chicken Tacos are extra crispy thanks to a cheese crust.
  • 1 avocado
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic
  • ½ c. packed fresh cilantro
  • ¼ c. buttermilk
  • ¼ c. sour cream
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground chicken
  • 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp. adobo sauce
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. shredded cheddar, divided
  • 8 small corn tortillas
  • Fresh cilantro leaves, for serving
  2. In a food processor or blender, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.
  3. Transfer sauce to an airtight container. Refrigerate until ready to use.
  4. Make Ahead: Sauce can be made 3 days ahead. Keep refrigerated.
  5. TACOS
  6. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chipotle chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat.
  7. In a small nonstick skillet over medium heat, arrange about ¼ cup cheese in a circle in an even layer about the size of your tortillas. Place a tortilla on top. Spoon some chicken filling on one half of tortilla and about 2 tablespoons cheese on the other half. Cook until cheese on bottom starts to crisp, about 4 minutes. Using a rubber spatula, fold the half with cheese up and over chicken, pressing to help taco remain closed. Cook until warmed through, about 1 minute, then flip and continue to cook until other side is warmed through, about 1 minute more. Transfer to a plate. Repeat with remaining tacos.
  8. Top tacos with cilantro. Serve with avocado ranch sauce alongside.

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