Chipotle Chicken Tacos

  • Serving Size3


    • 12 oz of skinless chicken breast cut into fairly thin strips
    • 2 T approved oil
    • 1 red onion, finely sliced
    • 1 large tomato (for the sauce)
    • 1 T of finely chopped chipotle in adobo sauce (or substitute a pinch of dried chili flakes)
    • 1/2 tsp cumin
    • Salt and pepper, to taste
    • Lettuce leaves to make your tacos (butter lettuce works great)
    • ¾ avocado (1/4 per serving)

    For the Rustic salsa:

    • 2 cups quartered cherry tomatoes
    • ½ sliced red onions or scallions
    • Toss with ½ tsp salt and ½ tsp pepper



    Heat the oil in a pan and quickly fry your chicken pieces until they turn golden. Set aside.


    In the same pan, add another T of oil and sauté your onion until it softens.


    Add your tomatoes, cumin, and chipotle and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan. Add a bit of water if it gets too thick.


    Add the chicken back into the sauce and allow to cook for about 5 minutes.


    Divide into 3rds and serve.

    Recipe adapted from: drizzleanddip

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