Chipotle Ground Chicken Tacos
Chipotle Ground Chicken Tacos are one of our favorite chicken dinners. I start these tacos by cooking the ground chicken with chipotle chili seasoning and frying it with onions and green chiles. Then, I add the spicy ground chicken mixture to flour tortillas along with a tomato and onion salsa and a cilantro crema sauce. We like these chicken tacos for several reasons. First of all, I like that I can make this entire dish in just about forty minutes. Secondly, I like that some components of this dish can be made ahead of time. I often like to make the tomato salsa and cilantro crema sauce ahead of time. They actually improve in flavor as they sit. And, lastly, we all love the spicy ground chicken mixture, the creamy cilantro crema sauce, and the fresh tomato salsa.
THE EQUIPMENT I USED
- A large Skillet- Use this to cook the ground chicken mixture.
THE INGREDIENTS NEEDED FOR SPICY GROUND CHICKEN TACOS
- Ground Chicken- I used the Bell and Evans air chilled leg meat ground chicken.
- Mayonnaise- You’ll need this for the cilantro crema sauce. I always use Hellmann’s mayonnaise. Be sure to use full fat mayonnaise.
- Tortillas- I used flour tortillas, but you could also use corn tortillas.
- Chipotle Chili Seasoning- This adds a great spicy flavor to the ground chicken meat.
- Lime Juice- Be sure to use freshly squeezed lime juice for the cilantro crema.
- Green Chiles- You can find these in a can in the Hispanic section of your market. I couldn’t find the brand I liked so I used roasted poblano peppers.
HOW I MADE MY TACOS
- First, I coated the cooked the ground chicken, along with the onions, peppers, and spices.
- While the cod cooked, I made the fresh tomato salsa.
- Then, I made the cilantro crema sauce.
- Finally, I put everything into the toasted tortillas.
If you like spicy chicken, you need to try these delicious Chipotle Ground Chicken Tacos.
Chipotle Ground Chicken Tacos
Ingredients
For the Chipotle Ground Chicken Tacos:
- 2 tbsp. olive oil
- 1 cup minced onions
- ¼ cup tomato sauce
- 1 tbsp. chipotle chili powder
- 1 tbsp. minced garlic
- ½ tsp. kosher salt
- ½ tsp. ground cumin
- 1 pound Bell and Evans Air Chilled Ground Chicken
- ½ tsp. kosher salt
- 7 ounces drained chopped canned green chilies
- 8 small flour tortillas
- 1 avocado, sliced
For the Tomato Salsa:
- ¼ cup fresh cilantro, chopped
- 1 cup diced plum tomatoes
- 1 minced jalapeno
- ¼ cup red onion, diced
- 2 tbsp. lime juice
- 1 clove garlic, minced
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. olive oil
For the Cilantro Crema:
- ¼ cup cilantro
- ½ cup each mayonnaise and sour cream
- ½ tsp. chili powder
- 2 tbsp. each lime juice and lime zest
- 1 sliced scallion
- 2 cloves minced garlic
Instructions
For the Tacos:
- Begin by cooking the chicken: In a large skillet, heat the oil on low heat. Cook the onion until it is soft, about ten minutes. Stir in the tomato sauce, chili powder, garlic and cumin and cook one minute. Add the ground chicken and salt. Break up the chicken and cook for about ten minutes or until the meat is no longer pink and cooked through. Stir in the green chiles and cover to keep warm.
- While the chicken simmers make the salsa and the crema. In a skillet, on medium heat, toast each tortilla on both sides. Fill each tortilla with the chicken, some salsa, the crema, and the avocado.
For the Tomato Salsa:
- Simply mix together all the ingredients.
For Cilantro Crema:
- Place all the ingredients in a bowl and stir together.
