Chicken Chipotle Tacos with Guacamole

This is a Tex-Mex style recipe for Chicken Tacos with Guacamole. The star of these tacos is the rich, smokiness of the Chipotle peppers. A flavor I love. It seemed only natural for me to combine them with chicken in a sort of reinvention of the standard taco. A little upgrade.

I made a non-spicy guacamole to give it some serious cooling power, the tacos are spicy enough already. This is great addition to your taco night and super fast if you have leftover cooked chicken on hand.

Chicken Chipotle Tacos

(by Reeni) Makes about 7-8 tacos, depending on size

1 Yellow Onion, diced

Vegetable oil, for sauting

3 cloves Garlic, minced

2 Chipotle Chiles in Adobo, seeds scraped out, minced, plus 1 tablespoon of the Sauce

3 cups cooked Chicken, rough chopped

1 teaspoon Oregano

1 teaspoon Chile Powder

1/2 teaspoon Salt & fresh black pepper

1/4 cup water

Guacamole, recipe to follow

Flour or Corn tortillas

Your choice of fixin’s:

Sour cream

Shredded Cheddar or Mixed Mexican Blend Cheese

Shredded lettuce

Diced Tomato

Diced Onion

Salsa

Lime wedges

1. Saute the onion in oil until translucent, add garlic and saute until fragrant, add Chipotles and saute for a minute or two.

2. Add chicken, oregano, Chile powder, salt, pepper, and water. Mix well and heat over medium-low heat about 8 – 10 minutes, stirring often.

3. Serve in heated tortillas with fixin’s.

Cool Guacamole

2 Avocados, halved, pitted, flesh removed

2 teaspoons fresh squeezed lime juice

1/2 cup Sour Cream

1/2 cup Tomato, diced

1 tablespoon Yellow Onion, finely diced

2 teaspoon fresh Cilantro, finely chopped

Salt and pepper

Use a food processor(or mash together in a bowl) to mix the avocado, sour cream, and lime together until smooth and creamy. Remove to a medium bowl and mix in the tomato, onion, and cilantro. Season to taste with salt and pepper. Chill until serving.

Print Recipe

Don’t you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed – they thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.