These Chipotle Chicken Tacos are made by cooking chicken over the stovetop and shredding it, then seasoning it with chipotle sauce in adobo, making them spicy and delicious!
TACO… Wednesday? Just roll with it. I taught four barre classes yesterday because I was covering for another instructor, so I had a ton of time and I figured it’d be easier to write this post in between classes than to scurry and write it Monday night in time for Taco Tuesday. You know? Also, it’s been a minute since I’ve shared a taco recipe—what’s up with that?
Ok before we get into taco talk (<—like pillow talk but with tacos… no? Too weird?), let’s talk about current happenings, which include editing, editing and more editing. Also, headaches, but that’s kind of boring and a bit of a downer to talk about. I don’t even really have one right now, but I had one two days ago that was pretty terrible, and sometimes when I’m driving, I find myself reflecting on my life pre-headache. I think about how I used to get a headache maybe once a week, and how it would come and go. I’m constantly trying to put things into perspective though, because so many of YOU have messaged me that you too get migraines, and I have to imagine yours are probably worse than mine, and when I think about that I have so many emotions. Mostly sadness though, because headaches are a tricky thing to figure out. So many things can cause them, and there’s not an easy fix.
…And I guess that’s what I’ve been up to lately! Well, not really, that’s just what I’ve been thinking about. Or, at least what I was thinking about the other day. I’m so grateful for my life–so, so, so grateful–but I think it’s normal to have one of “those” days every once in awhile, no? Of course I have a lot of other thoughts, but if I took the time to share all of them this post would turn into a novel, so we’ll stop at headaches and maybe talk about tacos??!!! I don’t know.
WHY DO I SUCK AT TRANSITIONS. <—best transition. These chipotle chicken tacos are SPICY! I used Well Plated’s method for quickly shredding chicken and it worked like a charm! Then I kinda sorta used this chipotle recipe minus the yogurt and drizzled it over the chicken, and used kitchen tongs to mix everything together. I topped these tacos with some corn, lettuce, roasted tomatoes, avocado, and cheese—your new go-to shredded chicken taco recipe.
- 2 chicken breasts
- Salt and pepper
- 1 chipotle pepper in adobo sauce
- 3 tbsp of the adobe sauce from the can
- Juice of 2 limes
- 3 whole canned tomatoes, fire roasted*
- Shredded lettuce
- Cojita cheese
- Corn tortillas
- Coat chicken with salt and pepper then place them in the bottom of a large saucepan. Cover the chicken with water and bring to a boil. As soon as the water starts boiling, reduce to a simmer, cover chicken with a lid and simmer for 15-20 minutes.
- Meanwhile, make the chipotle sauce by adding the chipotle pepper, sauce and lime juice to a blender or food processor and pulsing until smooth.
- Next, heat the tortillas over skillet, cook the corn and dice the tomatoes.
- Once the chicken is cooked, use two forks to shred the chicken, then place it in a large bowl and pour the chipotle sauce over top, using kitchen tongs to stir everything together.
- Last, assemble the tacos by adding the chicken to the tortillas, then the tomatoes, corn, lettuce, cheese, and avocado.