Chipotle Chicken Tacos

chicken chipotle tacos

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5 from 1 review

These chipotle chicken tacos are a little spicy, a little smoky and a whole lot of deliciousness. The chicken is marinated in a simple chipotle sauce and tucked into tortillas with a cool and crunchy cilantro-lime coleslaw.


  • 15 ounce diced canned tomatoes
  • 1 chipotle in adobo sauce, plus 2 tablespoons of the sauce
  • 1 1/4 cup plain Greek yogurt, divided (see note)
  • 1/4 cup cilantro leaves
  • 1 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken breasts, sliced in half lengthwise (see note)
  • 5 cups bagged coleslaw mix
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • For serving: Warm flour tortillas, chopped fresh cilantro, a few squeezes of fresh lime juice


  1. Puree the tomatoes, chipotle pepper, adobo sauce, 1/2 cup of yogurt, cilantro, and 1/2 teaspoon of salt in a blender and process until smooth.
  2. Divide the marinade in half and pour one half into a large ziplock bag (reserve the rest to use as a sauce). Place the chicken inside, seal the bag, and smoosh it around to coat the chicken. Marinate the chicken for 30 minutes in the refrigerator.
  3. Combine the slaw mix, 3/4 cup of yogurt, chopped cilantro, lime juice, and 1/2 teaspoon of salt. Toss the coleslaw mix around in the yogurt mixture until well coated. Place in the refrigerator until ready to serve.
  4. Remove the chicken from the marinade and let the excess drip off. Discard the marinade and cook the chicken over medium-high heat. You can cook it in a pan on the stove or on the grill. If cooking on the grill, cook it over indirect heat so the flames don’t char the chicken too much. The chicken will take about 8 to 10 minutes to cook, depending on how thick it is. Once it’s reached an internal temperature of 165°F, it’s done. Rest the chicken for a few minutes before thinly slicing it. 
  5. Place some slaw on a warm tortilla and top it with sliced chicken. Drizzle the reserved chipotle sauce over the top. Garnish with chopped cilantro and lime juice.


If you don’t like Greek yogurt, you can use the same amount of sour cream.

You can use the same amount of boneless, skinless chicken thighs instead of breasts.

Most likely, you will have leftover sauce. Save it and use it like enchilada sauce. It will keep well in the refrigerator for a few days.

I didn’t include the tortillas in the nutrition estimate. Depending on the size and brand you use, it will vary. Sometimes, I skip the tortillas and pile the chipotle chicken on cilantro rice with the slaw for a taco bowl.

The chicken is very leftover-worthy. If you want to save some, store it in an airtight container in the fridge. It will keep well for several days.