Skip to content
Allquickyrecipes Search recipes

Categories

English Français Español

Dinner · Part 1 of 3: Ingredients

Crispy Chipotle Chicken Mini Tacos Recipe

By Clara Weller ·

Crispy chipotle chicken mini tacos stacked on a wooden board with lime crema dip
Prep
Cook
Total
Serves
20

Golden, glass-crisp corn tortillas folded around a smoky, spicy chipotle chicken filling and gooey melted Monterey Jack. These mini tacos are perfect for parties, game days, or a fun weeknight dinner.

Each bite delivers a satisfying crunch, a kick of chipotle heat, and a cool, tangy lime crema that brings it all together. They're quick to make and disappear fast.

These crispy chipotle chicken mini tacos are the ultimate crowd-pleaser. The combination of blistered corn tortillas, juicy shredded chicken simmered in a smoky chipotle sauce, and melted cheese creates an irresistible texture and flavor contrast.

Served with a zesty lime crema for dipping, they're a guaranteed hit at any gathering. Best of all, they come together in about 30 minutes, making them perfect for a last-minute snack or a fun dinner.

Ingredients

Makes 20 mini tacos · serves 20
  • 2 cups shredded cooked chicken breast
  • 2 tbsp minced chipotles in adobo sauce
  • 1/2 cup tomato puree
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp lime juice
  • 20 mini yellow corn tortillas
  • 2 tbsp avocado oil
  • 1 1/2 cups shredded Monterey Jack cheese

Lime Crema

  • 1/2 cup sour cream
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1/2 tsp salt
Contains: milk, gluten

Why this recipe works

The method of simmering shredded chicken with chipotles in adobo and tomato puree creates a thick, flavorful sauce that clings to every strand of meat. This ensures each bite is packed with smoky, spicy goodness. The sauce reduces to a jammy consistency, so it doesn't make the tortillas soggy.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Cooking the folded tacos on a hot griddle with a little oil creates a crispy, golden exterior while the cheese melts and forms a lacy, browned edge.

This technique gives the tacos a satisfying crunch that contrasts beautifully with the tender filling. The high heat also toasts the corn tortillas, bringing out their nutty flavor.

Notes and substitutions

Use already-cooked chicken breast to save time; rotisserie chicken works wonderfully. For the chipotle heat, adjust the amount of chipotles to suit your spice tolerance.

The adobo sauce adds depth, so don't skip it. If you can't find mini tortillas, use regular ones and cut them into smaller rounds.

Monterey Jack melts beautifully and has a mild flavor that lets the chipotle shine. You can substitute with cheddar or Pepper Jack for a sharper taste. For the crema, use full-fat sour cream for the best texture. The lime zest brightens the dip, so don't omit it.

  • shredded cooked chicken breast: Use shredded rotisserie chicken or leftover turkey for a quick swap.
  • Monterey Jack cheese: Substitute with cheddar, Pepper Jack, or a Mexican cheese blend.
  • sour cream: Use plain Greek yogurt for a tangy crema.
  • avocado oil: Neutral oil like canola or vegetable oil works well.

Equipment

  • Large skillet
  • Griddle or comal
  • Metal taco press or spatula
  • Mixing bowl
  • Pastry brush
  • Cutting board
  • Chef's knife

Coming up in Part 2: the method

  1. Simmer the Filling · 2 stepsSimmer the Chipotle Chicken · Make the Lime Crema
  2. Cook the Tacos · 4 stepsBrush Tortillas with Oil · Heat the Griddle · Assemble the Tacos · Cook the Tacos
  3. Rest and Serve · 2 stepsRest the Tacos · Serve with Lime Crema

Up next · Part 2 of 3

8 steps · 20 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)