Ingredients
Scale
- 2 lb Boneless chicken thighs, cut into cubes
- 3 tbsp Chipotle peppers in adobo sauce
- 2 tbsp Fresh lime juice
- 3-4 Garlic cloves, minced
- Salt to taste
- 1 tsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Honey
- Oil for cooking, as needed
- 3 tbsp Mayonnaise
- 2 tbsp Sour cream
- 1 tbsp Reserved chipotle marinade
- 2-3 tbsp Water (to loosen sauce)
Instructions
- Combine the cubed chicken thighs, chipotle peppers in adobo sauce, lime juice, minced garlic, salt, black pepper, garlic powder, onion powder, and honey in a large mixing bowl. Mix well to coat the chicken.
- Marinate the mixture in the refrigerator for at least 30 minutes, or longer for deeper flavor.
- Heat a skillet over medium-high heat and add a small amount of oil. Once hot, add the marinated chicken and cook for 8-10 minutes until crispy and fully cooked, stirring occasionally.
- Prepare the chipotle sauce by combining mayonnaise, sour cream, reserved marinade, and enough water to reach desired consistency. Stir until smooth and set aside.
- Serve the cooked chicken in mini taco shells, drizzling the creamy chipotle sauce generously on top.
Notes
Let the chicken marinate longer for deeper flavor; consider adding fresh ingredients for added brightness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg