Easy Smoky Chipotle Chicken Tacos with a Zesty Lime Crema
By Toby Devonshire
Co-Founder of Supp
Prep Time
15 mins
Servings
4 Servings
Cook Time
15 mins
Difficulty
Easy
Juicy pan-fried chicken in smoky chipotle seasoning topped with a zesty lime crema, crisp red cabbage and avocado. A simple, flavourful weeknight meal ready in around 30 minutes.
Ingredients
500g skinless chicken breast, sliced into 2cm strips
1 tbsp (15ml) olive oil
2 tbsp (30g) chipotle in adobo, finely chopped (adjust amount to taste; use one pepper less for milder heat)
2 cloves (6g) garlic, minced
45ml lime juice, divided (15ml for marinade, 30ml for crema)
1 tsp (2g) lime zest (for crema)
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
100g onion, thinly sliced
120g red pepper, thinly sliced
150g natural Greek-style yoghurt (use low-fat if preferred)
1 tsp (7g) honey (optional, balances acidity)
8 (approx 320g total) small flour tortillas, warmed (use corn tortillas to make gluten-free)
1 medium (approx 150g) avocado, sliced
100g red cabbage, shredded
15g fresh coriander, roughly chopped (for serving)
50g grated reduced-fat cheddar (optional)
Method
Step 1
Make the marinade: in a mixing bowl combine chipotle in adobo, minced garlic, 15ml lime juice, smoked paprika, ground cumin, dried oregano, salt and black pepper.
Step 2
Add the sliced chicken to the marinade, toss to coat and set aside for 5–10 minutes while you prepare veg.
Step 3
Heat a large frying pan over medium-high heat, add olive oil then the sliced onion and red pepper. Cook for 4–5 minutes until softened and slightly charred, then transfer to a plate.
Step 4
In the same pan add the marinated chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until cooked through and lightly charred. Return the onions and peppers to the pan to warm through for 1 minute.
Step 5
Make the lime crema: in a small bowl mix the natural yoghurt, remaining 30ml lime juice, lime zest and honey. Season to taste with salt and pepper.
Step 6
Warm the tortillas in a dry frying pan for 20–30 seconds each side or wrap in foil and heat in a low oven (100ºC) for 5–8 minutes.
Step 7
Assemble the tacos: divide chicken and pepper mixture between the warmed tortillas, top with shredded red cabbage, sliced avocado, a drizzle of lime crema and a scatter of fresh coriander. Add grated cheese if using.
Step 8
Serve immediately with extra lime wedges on the side.
Nutritional Information
Per serving:
Energy - 607kcal
Protein - 47.5g
Carbohydrates - 48g
Fat - 21.4g
Fibre - 6.7g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
If you prefer less heat, reduce the chipotle by half. To make gluten-free use warmed corn tortillas; for lower fat use low-fat yoghurt and skip the optional cheese.
