El Paso-Inspired Southwestern Chicken Tacos with Smoky Chipotle Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender grilled chicken marinated in smoky chipotle adobo served in warm corn tortillas topped with fresh avocado and crisp cabbage slaw. This Mexican-inspired taco and burrito recipe (gluten free), ready in about 55 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 peppers with 2 tbsp sauce chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 1 medium, sliced avocado
• 1/4 cup sour cream
• 1 tsp honey

Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs with 2 chopped chipotle peppers in adobo sauce, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Mix well and marinate for at least 30 minutes.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred. Remove and rest for 5 minutes before slicing into strips.
3. Step 3: In a separate bowl, toss 2 cups thinly sliced green cabbage with 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, 1/4 cup sour cream, and 1 tsp honey until evenly coated.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by layering sliced chicken, cabbage slaw, and 1/4 of sliced avocado per tortilla. Serve immediately with lime wedges if desired.