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Easy Chipotle Chicken Tacos

This crispy taco shell envelops cheesy, juicy and spicy chicken goodness with a deliciously simple salsa and crema to complete the dish.


Chipotle Chicken Tacos @danosseasoning #danosseasoning #danospartner (full recipe is on my site: HungryHappens.Net)

♬ original sound – Stella Drivas

Another really simple recipe you need to have on rotation. This satisfies all the taco cravings and bonus, its ridiculously easy to make. The key to this is slicing your chicken into small pieces so the seasonings go everywhere. This is the only way I prep food. LOL just kidding. But it is one of my favorite ways to cook! The meat cooks super fast and it tastes beyond delicious.


Clearly chicken is the main player here. You can use thighs or breasts. I prefer thighs for the taste but breasts will be just as delicious. Just cut them up into small pieces. Season them well with chipotle powder (or chili powder in a pinch. Many people buy the canned chipotle in adobo sauce. Don’t @ me but, I’m a bit adverse to that particular canned flavor. I prefer the seasoning.

The simple salsa is also amazing here. It adds a delicious freshness to the tacos. Also the crema is amazing too. I used the same one in my Easy Steak Tacos recipe and now its a staple in my repetoire.

Thank you for swinging by Hungry Happens! If you decide to make this or any other recipe from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

easy chicken tacos


Chipotle Chicken Tacos

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Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes

Servings 4
Calories 878kcal
Author Stella



  • 1.5 lbs chicken thighs, cubed into small pieces
  • 1/2 tsp chipotle powder*
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • 3 tbs olive oil


  • 1 small red onion, fine chop
  • 1 small jalapeño, fine chop
  • 2 tbs cilantro, chopped
  • 1 lime, juiced
  • salt and pepper to taste

Lime Crema:

  • 1 cup sour cream (or Greek yogurt)
  • 1 lime, juiced
  • 1 tsp sugar


  • 8 small flour tortillas (or corn)
  • 1 cup shredded cheese

US Customary – Metric



  • Toss the cubed chicken with all of the spices listed in this section.
  • Add the oil to a large HOT skillet and cook the chicken (separating the meat) until done, browned and juicy. Add oil if they look dry. Remove the chicken from your pan and add in the tortillas to the oily pan. sprinkle a nice amount of cheese and some chicken pieces and fold over. Cook until crispy and browned on both sides of the taco. NOTE: DO NOT over fill the tacos with the chicken or else the taco will be full and not fold over. Remove to your plate, open and add in your salsa. Dip into your crema and enjoy!


  • Mix everything in a small bowl.


  • Mix everything in a small bowl.


* You can also use chili powder in place of the chipotle powder. If you like them really spicy, add more chipotle then the amount listed. 
Use corn tortillas to make this gluten free.


Calories: 878kcal | Carbohydrates: 42g | Protein: 41g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 773mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 18mg | Calcium: 322mg | Iron: 4mg