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Who doesn’t love a good taco? As cliché as it sounds, I could honestly eat tacos or burritos or taco salads every day and be happy as a clam. There are so many different flavor combinations you can choose from, and you can really get creative! I’m a relatively picky eater, so I don’t often roam too far from what I know I’ll like. There are still countless ways to make new dishes and combine your favorite ingredients you wouldn’t normally put together. Lately I’ve seen a lot of street-style tacos topped with radishes, which is something I would have never thought to do. I enjoy them, but on a taco? Weird.
These chipotle chicken tacos are the perfect combination of spicy, tangy, and sour. The chipotles in adobo in the marinade combined with the lime juice and pickled red onions create a flavor explosion that will make you wish you made a double recipe. True story. I’m sitting here sobbing that they’re already gone. I guess all good things must come to an end.
I chose to top my tacos with jalapeños, queso fresco, radishes, fresh cilantro, pickled red onions, avocado, and a splash of lime juice. Somehow I went for almost 27 years without trying queso fresco and guys, there is no looking back! Now I almost always have a big hunk of it stashed in the fridge. I also love the crunch that the jalapeños and radishes add. My secret trick to getting the most beautiful uniform slices is this mandolin. I honestly use this thing almost every day, and I don’t know how I survived before I had it!
While I can definitely vouch for this combination, you could add just about anything you like and still end up with a bangin’ taco. I’ve also used this chicken to make burrito bowls and even to add to salads. The flavor is so good!
Chipotle Chicken Tacos with Pickled Red Onions
Ingredients
For the Marinade
- 1 pound boneless, skinless chicken thighs
- 1 lime
- 1/3 C olive oil
- 4 cloves garlic crushed
- 1 chipotle in adobo chopped
- 2 tsp chipotle in adobo sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
For the Pickled Red Onions
- 1 large red onion
- 1/2 C apple cider vinegar
- 1 Tb sugar
- 2 tsp salt
- 1 C hot water
Assembly & Toppings
- small flour tortillas
- radishes
- avocado
- jalapeno
- queso fresco
- lime wedges
- cilantro
Instructions
To Make the Chicken
- Combine all ingredients in a large plastic ziplock bag and refrigerate for 4-24 hours. The longer the better!
- Once it’s marinated to your liking, you can either grill it or cook it in a cast-iron skillet. I chose the latter due to inclement weather!
- Once it’s cooked all the way through, let it rest for 10 minutes before dicing it up.
To Make the Pickled Red Onions
- Thinly slice the red onion, preferably with a mandolin. Add to a 1-pint mason jar, or other container of your choice.
- In a liquid measuring cup, combine remaining ingredients and stir to dissolve salt and sugar. Carefully pour over the onions and let cool. Once cooled, cover and refrigerate for up to 4 weeks.
Assembly
- Heat up tortillas on a cast iron skillet or between two damp paper towels in the microwave for a few seconds.
- Add chicken, pickled onions, and other fixings as desired.
- Squeeze fresh lime juice and enjoy!