Chipotle Lime Chicken Tacos
These chipotle lime chicken tacos are smoky and loaded with flavour. Tender chicken thighs are cooked with adobo, lime, and spices, then folded into cheesy tortillas and baked until crisp and golden. Served with fresh toppings, they’re perfect for a weeknight dinner or a crowd-pleasing platter. Pair them with creamy avocado, fresh coriander, and a drizzle of homemade chipotle hot sauce for the perfect finish.
Serves
4
Prep time
20 mins
Cooking time
25 mins
Ingredients
For the Chicken Filling:
- 500g chicken thigh fillets
- 1 tbsp olive oil
- 2 tbsp adobo sauce
- Zest and juice of 1 lime
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 small red onion, sliced
- 1 small red capsicum, sliced
To Assemble:
- 9 mini tortillas
- 1 ½ cups grated cheese (mozzarella, tasty, or Mexican blend)
- Olive oil spray or brush-on oil
To Finish:
- Fresh coriander
- Lime wedges
- Avocado, mashed
- Chipotle hot sauce (see recipe here)
Directions
- In a large pan, heat olive oil over high heat. Add the seasoned chicken and brown on both sides.
- Turn down to medium high heat. Add the onion, garlic, capsicum, adobo sauce, lime zest and juice. Sauté for 6–8 minutes until the chicken is cooked through and the capsicum is softened.
- Shred the chicken with two forks.
- Lay the tortillas on a lined baking tray. Spoon some chicken filling on one half of each tortilla, sprinkle over cheese, then fold them in half and gently press down. Repeat with remaining tortillas.
- Lightly spray or brush the tops with olive oil. Grill in an oven for 6 minutes, flipping halfway, until the tortillas are crisp and golden and the cheese is melted.
- Serve the baked tacos hot with coriander, lime wedges, avocado and chipotle hot sauce.
Ingredients
For the Chicken Filling:
- 500g chicken thigh fillets
- 1 tbsp olive oil
- 2 tbsp adobo sauce
- Zest and juice of 1 lime
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 small red onion, sliced
- 1 small red capsicum, sliced
To Assemble:
- 9 mini tortillas
- 1 ½ cups grated cheese (mozzarella, tasty, or Mexican blend)
- Olive oil spray or brush-on oil
To Finish:
- Fresh coriander
- Lime wedges
- Avocado, mashed
- Chipotle hot sauce (see recipe here)
Directions
- In a large pan, heat olive oil over high heat. Add the seasoned chicken and brown on both sides.
- Turn down to medium high heat. Add the onion, garlic, capsicum, adobo sauce, lime zest and juice. Sauté for 6–8 minutes until the chicken is cooked through and the capsicum is softened.
- Shred the chicken with two forks.
- Lay the tortillas on a lined baking tray. Spoon some chicken filling on one half of each tortilla, sprinkle over cheese, then fold them in half and gently press down. Repeat with remaining tortillas.
- Lightly spray or brush the tops with olive oil. Grill in an oven for 6 minutes, flipping halfway, until the tortillas are crisp and golden and the cheese is melted.
- Serve the baked tacos hot with coriander, lime wedges, avocado and chipotle hot sauce.
Helpful Tips
Storage
- Store leftover chicken filling in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water or lime juice to keep it moist.
- Tacos are best assembled and baked fresh, as the tortillas can go soggy if stored.
Substitutions
- Protein: Swap chicken thighs for chicken breast, turkey, or pulled pork.
- Cheese: Use cheddar, Monterey Jack, or a dairy-free cheese alternative.
- Tortillas: Replace with flour tortillas, corn tortillas, or flatbreads.
Serving Suggestions
- Serve with guacamole, sour cream, or Greek yoghurt for creaminess.
- Add a fresh side salad or corn on the cob to round out the meal.
- Drizzle with chipotle yoghurt sauce (recipe here)
Watch How to Make It
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