Name: Crispy Chipotle Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 avocado -; 1 jalapeño, seeded and chopped -; 2 cloves garlic -; 1/2 c. packed fresh cilantro -; 1/4 c. buttermilk -; 1/4 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Chipotle Chicken Tacos

1. 1 avocado -

2. 1 jalapeño, seeded and chopped -

3. 2 cloves garlic -

4. 1/2 c. packed fresh cilantro -

5. 1/4 c. buttermilk -

6. 1/4 c. sour cream -

7. Juice of 1 lime -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 tbsp. extra-virgin olive oil -

11. 1 medium yellow onion, chopped -

12. 3 cloves garlic, minced -

13. 1 lb. ground chicken -

14. 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp. adobo sauce -

15. 1 tsp. chili powder -

16. 1 tsp. cumin -

17. Kosher salt -

18. Freshly ground black pepper -

19. 3 c. shredded cheddar, divided -

20. 8 small corn tortillas -

21. Fresh cilantro leaves, for serving -

How to cook deliciously - Crispy Chipotle Chicken Tacos

1. Stage

In a food processor or blender, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.

2. Stage

Transfer sauce to an airtight container. Refrigerate until ready to use.

3. Stage

Make Ahead: Sauce can be made 3 days ahead. Keep refrigerated.

4. Stage

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.

5. Stage

In a small nonstick skillet over medium heat, arrange about 1/4 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.

6. Stage

Top tacos with cilantro. Serve with avocado ranch sauce alongside.