This skillet Chipotle Chicken Tacos recipe is a great for dinner! It's topped with smoky shredded chicken, avocado, and Mexican lime crema.
One of my favorite taco recipes to make at home is these Skillet Shredded Chicken Tacos. They're ready in around 30 minutes!
Tacos. That's usually all someone needs to say to catch my attention. Tacos are delicious - Pure and simple. I don't think I've ever met someone who doesn't like them.
They're so versatile - There really is no one way to make a taco.
You can take any combination of fillings and toppings, wrap them in a tortilla, and call it good. I like to make tacos at home, order them in a restaurant, or grab a couple from a food truck.
They make for an easy and flavorful weeknight meal. The only real challenge for me is not to completely stuff my face with these things.
How To Make Mexican Crema
- The first step is to make the Mexican Crema and then let it chill in the fridge so the flavors can marry. You can make it 20 minutes or 4 hours ahead of time. Either way, it makes the perfect topping.
- Simply combine 1 cup of sour cream, the zest of 1 large lime, the juice of 1 large lime, one clove of grated garlic, 1 tsp. agave nectar (or honey), and a pinch of salt in a bowl and stir.
- I highly recommend grating the clove of garlic versus mincing it. That way you get the garlic flavor, but no overpowering chunks. This can be done with a microplane zester or small grater. You will also use the microplane to zest the lime.
How To Make Skillet Chipotle Chicken Tacos
- Mince 6 cloves of garlic and one onion (any color).
- Next, chop all of the toppings so they will be ready when the tacos are done.
- Slice an avocado into pieces, cut 4-5 radishes into think slices, and roughly chop 2 cups of fresh spinach and 1 cup fresh cilantro.
You can use any type of veggies you like to top these tacos!
How To Season Chipotle Chicken Tacos
- Now to start cooking the tacos: Heat 2 Tbsp. olive oil to medium high heat in a skillet.
- After the oil is heated, add the garlic and onions and saute until fragrant (about 4-5 minutes). Then, add 1 ½ lb. of boneless, skinless chicken breasts along with a pinch of salt and pepper.
- Add 1 tsp. of cumin and ½ tsp. Mexican oregano to the chicken as well. Mexican oregano is kind of a citrus-y spice that goes really well in Mexican dishes. I recommend using it if you can find it. You may be able to find it at your local grocery store or Mexican market. Feel free to use regular oregano if you can't find Mexican oregano.
- Saute the chicken for 3 minutes on each side. Deglaze the pan with ¼ chicken stock if the chicken starts to stick to the bottom of the pan.
- Mince 1-2 chipotles in adobo very finely and add them to the chicken (use only 1 for less spice). If you like even more spice, you can add some of the sauce that the chipotles are packed in.
- Add 1 8 oz. can of tomato sauce and ½ cup of chicken stock.
- To round out the spice, add 1 Tbsp. of agave nectar (or honey or sugar will work as well).
How Long Should I Cook The Chicken In The Skillet?
- Cook the chicken breasts in the sauce on medium high heat for 10 minutes. At this point, you can take two forks and shred the chicken breasts into pieces.
- Simmer the shredded chicken in the sauce for an additional 5 minutes. If the sauce has gotten too 'thick', feel free to add another ½ cup of chicken stock. Adding stock or some other liquid is a great way to thin out a sauce and bring it to your desired consistency.
After the chicken is fully cooked (make sure there is no pink color remaining in the chicken), you can taste the sauce and adjust any of the flavors to your liking.
The safe internal temperature for chicken is 165 Fahrenheit and can be checked with a food thermometer if you have any questions.
Too spicy? Add more sugar. Flavors not popping? Add more salt and pepper. Not spicy enough? Add more chipotle.
Love Southwest flavors? Check out these recipes!
- Southwest Stuffed Enchilada Peppers
- Black Bean Corn Salad
- Quinoa Enchilada Casserole
- Southwest Baked Egg Rolls
- Southwest Guacamole Burgers
- Crockpot Tortilla Soup
- Chipotle Chicken Panini
What To Serve With Chicken Tacos
The last things you'll want to do is to heat a can of black beans and some tortillas on your stove top.
You can use re-fried beans, pinto beans, black beans, or any variety of beans you like.
Corn tortillas are my choice as they keep this recipe gluten free but feel free to use flour if gluten is not an issue for you.
Now to assemble: Take your heated tortillas and top them with the black beans, chicken, chopped spinach and cilantro, radishes, and avocado.
Last but not least, drizzle the chilled Mexican crema over the top.
Squeeze some fresh lime over the whole thing for another pop of fresh flavor.
How Long Do These Tacos Last In The Fridge?
The leftover shredded chipotle chicken may be stored in an airtight container for 3-4 days in the fridge.
Make sure to allow the chicken to cool down before transferring to the fridge for storage.
Any leftover Mexican crema may be stored for 2-3 days in the fridge in an airtight container.
It's best to chop and add the fresh toppings right before serving.
Can I Freeze These Chicken Tacos?
Chipotle chicken tacos make a great freezer meal. Simply prepare the meat as directed (it's best to prepare the Mexican crema and veggies right before serving).
How To Freeze:
Allow the cooked meat to come down to room temperature.
Transfer to a heavy-duty freezer bag or an airtight container and store up to 3 months in the freezer.
How To Thaw:
Place the frozen container of chicken in the fridge and allow to thaw for 24 hours.
Place the chicken in a skillet and add a little chicken stock or water. Heat until it has completely warmed though and serve.
Love tacos? Check out these recipes!
- Pan Fried Fish Tacos
- Sheet Pan Shrimp Tacos
- Roasted Veggie Tacos
- Slow Cooker Barbacoa Tacos
- Sweet Potato Avocado Tacos
- Air Fryer Fish Tacos
- Air Fryer Shrimp Tacos
- Cajun Shrimp Tacos
Looking For More Taco Recipes? Don't Miss These!
Chipotle Chicken Tacos with Lime Crema
For the Mexican Crema:
For The Tacos:
- 2 Tbsp. olive oil
- 1 ½ lbs. boneless skinless chicken breasts
- 6 cloves garlic
- 1 onion any color
- 1 tsp. cumin
- ½ tsp. Mexican oregano may substitute regular Oregano
- 1 8 oz. can tomato sauce
- 1-2 chipotles in adobo
- 1 Tbsp. agave nectar honey or sugar work as well
- ¾ cup low sodium chicken broth divided
- kosher salt adjust to taste
- pepper adjust to taste
- 1 can black beans can use pinto or refried beans
- 1 package corn tortillas may use flour if not gluten free
- 2 cups fresh spinach or greens of choice
- 1 cup fresh cilantro
- 1 avocado optional
- 4-5 radishes optional
For The Mexican Crema:
- Add 1 cup sour cream, the zest and juice of 1 large lime, 1 clove grated garlic, and pinch of salt to small bowl. Mix together and chill in fridge.
For The Tacos:
- Mince 6 cloves garlic and 1 onion. Chop all of the taco toppings - spinach, cilantro, radishes, avocado.
- Heat 2 Tbsp. olive oil in skillet on medium high heat. Add garlic and onions and saute until fragrant. About 4-5 minutes.
- Add the chicken to pan along with pinch of salt and pepper.
- Add 1 tsp. cumin and ½ tsp. Mexican Oregano to chicken.
- Sear on both sides for 3 minutes.
- De-glaze pan with ¼ cup chicken stock.
- Add 1-2 minced chipotles in adobo (depending on how spicy you like them). Add additional adobo sauce if you'd like more spice.
- Add 1 8 oz. can tomato sauce and ½ cup more of chicken stock.
- Add 1 Tbsp. agave nectar, honey, or sugar to balance spice.
- Cook chicken on medium heat for 10 minutes. Shred chicken with two forks and continue to simmer for 5 more minutes.
- Heat can black beans according to package instructions.
- Heat tortillas in pan on stove top.
- Assemble tacos and top with Mexican crema.
If sauce is too thin, continue to cook until it reduces. Honey or sugar can be used in place of agave nectar. Add more sugar if tacos become too spicy. Use corn tortillas if you would like to keep this recipe gluten free.