Crispy Chipotle Chicken Tacos
Crispy Chipotle Chicken Tacos have an addicting outer cheese crust.
Ingredients
- 1avocado
- 1jalapeño, seeded and chopped
- 2 clovesgarlic
- ½ c.packed fresh cilantro
- ¼ c.buttermilk
- ¼ c.sour cream
- 1juice of lime
- kosher salt
- freshly ground black pepper
- 1 tbsp.extra-virgin olive oil
- 1 mediumyellow onion, chopped
- 3 clovesgarlic, minced
- 1 lb.ground chicken
- 1chipotle chile in adobo sauce, chopped, plus 2 tbsp. adobo sauce
- 1 tsp.chili powder
- 1 tsp.cumin
- kosher salt
- 3 c.shredded cheddar, divided
- 8 smallcorn tortillas
- fresh cilantro leaves, for serving
Directions
Avocado ranch sauce
- 1
In a food processor or blender, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.
- 2
Transfer sauce to an airtight container. Refrigerate until ready to use.
- 3
Make Ahead: Sauce can be made 3 days ahead. Keep refrigerated.
Tacos
- 1
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chipotle chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat.
- 2
In a small nonstick skillet over medium heat, arrange about 1/4 cup cheese in a circle in an even layer about the size of your tortillas. Place a tortilla on top. Spoon some chicken filling on one half of tortilla and about 2 tablespoons cheese on the other half. Cook until cheese on bottom starts to crisp, about 4 minutes. Using a rubber spatula, fold the half with cheese up and over chicken, pressing to help taco remain closed. Cook until warmed through, about 1 minute, then flip and continue to cook until other side is warmed through, about 1 minute more. Transfer to a plate. Repeat with remaining tacos.
- 3
Top tacos with cilantro. Serve with avocado ranch sauce alongside.