Game Day Chipotle Chicken Tacos with Lime Crema

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Zesty chipotle chicken tacos topped with a cooling lime crema, perfect for a fun and flavorful game day meal. This Mexican-inspired taco and burrito recipe, ready in about 20 minutes, pairs boneless skinless chicken thighs, chipotle chili powder, ground cumin 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, cut into strips boneless skinless chicken thighs
1 tbsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 cup shredded red cabbage
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
1/2 cup sour cream
1 tsp honey

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Instructions

Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs cut into strips with 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Toss well to coat evenly.
Step 2: Heat a large skillet over medium-high heat and cook the chicken strips for 6-8 minutes until cooked through and slightly charred on edges, stirring occasionally.
Step 3: While the chicken cooks, whisk together 1/2 cup sour cream, 2 tbsp fresh lime juice, and 1 tsp honey in a small bowl until smooth to make the lime crema.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable and slightly toasted.
Step 5: Assemble the tacos by dividing the cooked chicken among the tortillas, topping with 1 cup shredded red cabbage, a drizzle of lime crema, and sprinkling with 1/4 cup chopped fresh cilantro. Serve immediately.