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Chipotle Chicken Tacos
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Chipotle chilies in adobo sauce lend smoky heat to these classic chicken tacos topped with avocado, radish, cilantro, and crumbled cotija.
Recipe Type: Dinner
Cuisine: Mexican
Keyword: chipotle chicken tacos
Makes: 4 servings
Author: Elizabeth Stark
  • 1 teaspoon sea salt plus more to taste
  • 1 pound SVO Farmer Focus Skinless Boneless Chicken Thighs
  • 2 tablespoons grapeseed oil
  • 1/2 cup chicken broth plus more as needed
  • 1 large yellow onion diced
  • 2 - 3 canned chipotle chilies in adobo sauce chopped, plus 3 tablespoons sauce from the can
  • 4 cloves garlic smashed, peeled, and minced
  • 1 teaspoon freshly ground cumin seed
  • 2 bay leaves preferably fresh
  • 2 avocados sliced
  • 4 radishes sliced paper thin and tossed with a pinch of sea salt
  • 3 green onions sliced thin
  • 1/4 bunch cilantro stems and all, chopped
  • 1/3 cup crumbled cotija cheese
  • 12 corn tortillas
  1. Unfold chicken thighs on a large plate and sprinkle with sea salt on both sides.
  2. Set a heavy-bottomed, 3 - 4 quart pot, over medium/medium-high heat. When hot, add the oil, and then the chicken. Nudge chicken just a bit to prevent sticking, but otherwise, let it cook undisturbed. Sear thighs 5 - 6 minutes per side, or until thighs are golden on the outside and reach an internal temperature of 165 degrees F. Set aside to cool, then shred by pulling chicken apart with two forks or just your fingers.
  3. Meanwhile, turn heat down to medium and deglaze the pot with 1/4 cup chicken broth, stirring to scrape up any brown bits. Add onions and cook until tender and translucent, about 7 minutes. Stir in garlic, chilies and adobo sauce, cumin, and bay; cook 1 minute. Stir in remaining 1/4 cup broth and shredded chicken. Turn heat up to medium-high, just until mixture starts to bubble, then turn heat down to low, cover, and cook for 10 minutes.
  4. Heat corn tortillas in a dry or lightly oiled skillet.
  5. To assemble tacos, layer chicken, radishes, avocado, green onions, cilantro, and cotija. Serve immediately.
Recipe Notes

This chipotle chicken makes for great leftovers – consider doubling the recipe.