Sweet and Spicy Chipotle Chicken Tacos

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Tender grilled chicken tossed in a smoky chipotle sauce served in warm tortillas with fresh toppings for a vibrant taco night. This Mexican recipe, ready in about 55 minutes, pairs chicken breasts, chipotle peppers in adobo sauce, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb chicken breasts
2 peppers with 2 tbsp chipotle peppers in adobo sauce
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
4 lime wedges
1 sliced avocado
1/4 cup sour cream

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Instructions

Step 1: Combine 2 tbsp olive oil, 2 chipotle peppers with 2 tbsp adobo sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a blender and puree until smooth to create the marinade.
Step 2: Slice 1 lb chicken breasts into thin strips and toss them in the chipotle marinade. Cover and refrigerate for at least 30 minutes.
Step 3: Heat a grill pan over medium-high heat. Grill the marinated chicken strips for 4-5 minutes per side until cooked through and slightly charred.
Step 4: Warm 8 corn tortillas on a dry skillet for 30 seconds on each side until pliable and lightly toasted.
Step 5: Assemble tacos by dividing the grilled chicken evenly among the tortillas, topping with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, slices of 1 avocado, and a dollop of 1/4 cup sour cream.
Step 6: Serve immediately with 4 lime wedges for squeezing over the tacos.