When you’re unsure what to make for dinner, tacos are a reliable solution. They come together quickly, taste great, and are easy to customize. These Chipotle Chicken Tacos are flavorful, satisfying, and ready in about 30 minutes — perfect for busy weeknights or casual weekend dinners.
The seasoned taco meat in this recipe is Whole30 compliant when served without tortillas. The Coconut + Cassava Siete Tortillas used here are not Whole30 compliant, though they are popular for clean-eating kitchens because of their simple ingredients. If you want to stay strictly Whole30, serve the chipotle chicken in bibb lettuce cups or over a bed of shredded lettuce for a taco salad. If you’re past your Whole30 or prefer a grain-free tortilla, the Siete option is a tasty choice to enjoy in moderation.
I enjoy recreating the Tex‑Mex flavors I grew up with using cleaner ingredients. This recipe keeps the bold, smoky chipotle flavor while offering a lighter, whole-food approach. Whether you serve these tacos with tortillas or lettuce cups, they make a reliable, crowd-pleasing meal that comes together fast.
- 1 tbsp. olive or avocado oil
- 2 lbs. ground chicken thigh (or substitute ground chicken breast, ground turkey, or beef)
- Salt and pepper, to taste
- 1 tsp. chipotle chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tbsp. tomato paste
- 1/2 cup chicken broth
- 1 cup light-flavored oil (safflower, avocado, or light olive oil — not extra virgin)
- 1 egg, room temperature
- 2 cloves garlic, minced
- 1/2 tsp. smoked paprika
- Juice of 1/2 lemon
- Kosher salt, to taste
- 8 Coconut + Cassava Siete Tortillas (or tortillas of choice / bibb lettuce cups for Whole30)
- Thinly sliced radish
- 1 avocado, sliced
- Purple cabbage, thinly sliced or shredded
- Cilantro
- Lime wedges, for serving
- Kale microgreens (optional)
- Heat a skillet over medium-high heat. Add 1 tbsp oil and the ground chicken thighs. Season with salt and pepper and cook until browned, breaking the meat up with the back of a spoon as it cooks.
- When the chicken is cooked through and no longer pink, you may drain any excess fat if desired. Reduce heat to medium and stir in the chipotle chili powder, cumin, oregano, and tomato paste until evenly combined.
- Pour in the chicken broth and simmer until the liquid reduces, about 5 minutes. Cover and remove from heat and keep warm while you prepare the aioli and assemble the tacos.
- Pour the oil into a mason jar that is just wide enough for an immersion blender. Crack the egg into the jar so it rests on the bottom. Place the immersion blender so the blade sits directly over the yolk, then turn the blender on and slowly raise and lower it through the mixture to emulsify, about 30–45 seconds.
- Add the minced garlic, smoked paprika, lemon juice, and salt. Blend briefly once more until smooth and creamy.
- Warm and lightly char your tortillas. If you have a gas stove, you can hold tortillas briefly over the flame until they bubble and char slightly, about 1 minute per side. Alternatively, warm them in a skillet over medium-low heat with a little oil.
- Fill tortillas or lettuce cups with shredded cabbage, the chipotle chicken, sliced radishes, and avocado. Drizzle with smoked paprika aioli and top with cilantro and microgreens if using.
- Serve with lime wedges and enjoy.