Garcia's Spicy Chipotle Chicken Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Zesty tacos featuring marinated chicken, smoky chipotle, and fresh cabbage slaw. This mexican-inspired chicken ready in about 40 minutes pairs boneless 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 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.

Ingredients

• 1 lb boneless chicken thighs
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp lime juice
• 2 garlic cloves
• 1 tbsp olive oil
• 12 corn tortillas
• 2 cups shredded cabbage
• 1 avocado
• 1/4 cup sour cream
• 1/4 cup red onion
• 2 tbsp cilantro
• 1/2 tsp salt
• 1/2 tsp cumin

Instructions

1. Step 1: Pound 1 lb boneless chicken thighs to 1/2-inch thickness. In a bowl, mix 2 tbsp chipotle in adobo, 1 tbsp lime juice, 2 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp cumin. Coat chicken evenly, then marinate for 30 minutes.
2. Step 2: Heat a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Rest for 5 minutes, then slice thinly.
3. Step 3: Slice 1 avocado into thin wedges. Thinly slice 1/4 cup red onion and chop 2 tbsp cilantro. Toss 2 cups shredded cabbage with 1 tbsp lime juice and a pinch of salt to make slaw.
4. Step 4: Warm 12 corn tortillas on a dry skillet for 20 seconds per side. Assemble tacos: layer sliced chicken, cabbage slaw, avocado, red onion, cilantro, and a dollop of sour cream on each tortilla.