Chipotle Chicken Street Tacos
You will love how easy it is to make these shredded chicken chipotle street tacos for a quick weeknight meal.
Servings: 8 Servings
Calories: 469kcal
Ingredients
- 1 whole chicken
- 1 tablespoon of avocado oil
- 1/2 teaspoon of salt
- 1/4 teaspoon each of pepper cumin, smoked paprika, onion & garlic powder
- 2 avocados diced into thick chunks
- 2 tomatoes diced
- 1/4 cup of chopped red onions
- 1 tsp of lime juice
- Flour or corn tortillas to serve
For the Chipotle Sauce
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream or plain yogurt
- 3 chipotle peppers with 1 tbsp of adobe sauce from the can
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of cumin
Instructions
- Preheat oven to 350°F
- Drizzle chicken with avocado oil
- Place chicken in the dutch oven with the lid and bake for 1 hour, 10 minutes.
- Allow chicken to cool, then remove and discard skin.
- Remove the breasts and tenderloins and shred apart with a fork.
- Remove the dark meat from the legs and tenderloins and pull apart with your hands. (it does not shred well with a fork)
- Add the white meat to a bowl, add seasonings, and toss.
- In a separate bowl, combine avocados, tomatoes, red onions and lime juice.
- For the chipotle sauce, chop up the chipotle peppers and add them to a ramekin with the rest of the ingredients. Mix well.
- Assemble tacos and enjoy!
Notes
This recipe can easily be made using just 2 or 3 chicken breasts following the same cooking instructions. Bake breasts for 30-40 minutes.
Save the dark meat for a later meal, freeze it, etc.