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Shredded chipotle chicken tacos with lime crema, avocado, and cilantro on corn tortillas.
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4.91 from 10 votes

Chipotle Chicken Tacos with Lime Crema

These shredded adobo Chipotle Chicken Tacos are healthy and flavorful! They're made in a skillet on the stovetop and topped with lime crema.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Keyword: skillet chicken tacos, shredded chicken tacos, chicken tinga tacos
Servings: 6
Calories: 476kcal
Author: Christine Rooney

Equipment

  • Skillet

Ingredients

For The Chicken Tacos:

For The Lime Crema:

  • ½ cup sour cream
  • 2 Tbsp. heavy whipping cream can sub dairy milk of choice
  • 1 Tbsp. lime juice plus lime zest
  • pinch kosher salt
US Customary - Metric

Instructions

For The Chicken Tacos:

  • Mince 6 cloves garlic and 1 onion (any color).
  • Heat 1 can of black beans (can sub pinto or refried beans) in a small sauce pan on the stovetop according to package instructions.
  • Place a skillet on the stovetop and heat to medium-high. Add 2 Tbsp. olive oil to the skillet. Once heated, add 1 ½ lbs. of boneless, skinless chicken breasts to the skillet (the chicken should sizzle as it hits the oil). Add ¼ tsp. each kosher salt and pepper to chicken and sauté for 3 minutes on the first side.
  • Flip the chicken and add another ¼ tsp. each kosher salt and pepper. Sauté the chicken for 3 minutes on the second side. Remove the chicken from the skillet and set aside.
  • Add the minced garlic and onions and sauté for 5-6 minutes, stirring occasionally (scrape up any brown bits with a wooden spatula). Return the chicken to the skillet and add 1 tsp. each cumin and dried oregano. Sauté for 1 minute, or until the spices are fragrant.
  • Add ½ cup low sodium chicken broth, 1 8 oz. can tomato sauce, 1-2 minced chipotle peppers in adobo sauce (or just 1-2 Tbsp. of the adobo sauce), and 1 tsp. agave syrup to the skillet. Stir all of the ingredients until combined.
  • Cook the chicken breasts in the sauce for 10 minutes over medium heat, flipping the chicken halfway through the cooking time.
  • After 10 minutes, shred the chicken breasts with two forks. Toss the chicken until completely coated in the sauce. Simmer the shredded chicken for an additional couple of minutes to ensure that it is fully cooked.
    The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer if necessary.
  • Prepare any toppings for the tacos, such as avocado, veggies, or salsa.

For The Lime Crema:

  • Add ½ cup full fat sour cream to a small bowl.
  • Add the zest of 1 lime using a Microplane grater zester. Cut the lime in half and add 1 Tbsp. of fresh lime juice to the sour cream.
  • Add 2 Tbsp. heavy whipping cream (can sub any milk that you have on hand) along with a pinch of kosher salt. Stir the mixture until completely combined using a fork or a small whisk.
  • To Serve: Serve on warmed corn tortillas (can use flour tortillas if not gluten free) with black beans (or beans of choice), shredded chicken, lime crema, a squeeze of fresh lime juice, and any toppings of choice.

Notes

If you find that the sauce is too spicy after its cooked, simply add a bit more agave syrup (or sweetener of choice) to balance out the spice levels.
Feel free to use as much or as little of the chipotles in adobo as you like. For less spice, use only the adobo sauce and add the chipotle peppers for more spice.
The lime crema may be prepared ahead of time and stored in an airtight container in the refrigerator for 1-2 days.
The nutritional information includes all of the toppings and lime crema.

Nutrition

Serving: 3cups | Calories: 476kcal | Carbohydrates: 42g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 606mg | Potassium: 1024mg | Fiber: 11g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 4mg