Adobo Chicken Tacos With Chipotle
Switch up your next taco Tuesday with flavorful adobo chicken tacos. The chicken is marinated in a homemade adobo seasoning blend and then seared to golden brown perfection. Serve with warm tortillas and your favorite toppings.
Ingredients
- 1 ¼ pound boneless skinless chicken thighs or chicken breasts, see notes below
- 2 teaspoons olive oil plus more for cooking the chicken
Adobo Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using any other kind
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo sauce use more for a spicy kick
- 1 chipotle pepper, from the can diced
- 2 tablespoons lime juice
For Serving
- warm corn or flour tortillas
- dairy free plain yogurt or sour cream
- pico de gallo or salsa
- cilantro optional
- avocado slices optional
Instructions
- Pat the chicken thighs dry with a paper towel, then add them to a large bowl along with the olive oil, adobo seasoning, adobo sauce, minced chipotle pepper, and lime juice. Mix thoroughly to combine and set aside for 30 minutes to marinate.
- Heat a large skillet with a tablespoon of oil over medium heat. Once hot, add in the marinated chicken thighs and cook for 6-8 minutes on each side or until the internal temperature reaches 165ºF. Remove from the skillet and transfer to a cutting board. Slice it into bite-size pieces or shred it with two forks.
- Assemble your tacos with a smear of dairy-free plain yogurt or sour cream on a warm tortilla, followed by the adobo chicken, pico de Gallo, and cilantro (optional) or toppings of choice. Serve with lime wedges.
Notes
See the blog post for helpful tips and how to store leftover chicken.