Chipotle Chicken Fajita Tacos

Method

• Prep:

  Start by making your marinade. Combine the chili powder, salt, pepper, garlic powder, onion powder, cumin, smoked paprika, oregano, adobo seasoning, adobo sauce, olive oil, and lime juice in a bowl. Add the boneless skinless chicken thighs and make sure they are fully coated, then set aside to marinate for at least 20 minutes.

  While the chicken marinates, chop your onion and bell peppers into strips and set them aside. Take this time to make your Chipotle cream sauce as well by whisking together the mayo, sour cream, chili powder, lime juice, adobo sauce, and honey until smooth. Set it in the fridge so the flavors can come together while you cook.

  Cooking:

  Sear the marinated chicken thighs in a medium heat skillet until fully cooked and golden on each side. Remove from the pan and set aside to rest.

  In the same pan, go in with the chopped onions and peppers along with a splash of water to deglaze the fond from the bottom. Cook until the veggies are softened and have picked up all of that flavor left behind from the chicken.

  While the veggies are cooking, cut the chicken thighs into strips. Add the sliced chicken back into the pan with the veggies and combine everything well.

  To assemble, heat up a medium low oiled cast iron skillet and throw in a tortilla. Top with shredded Monterey Jack cheese and a generous scoop of the chicken fajita mixture. Let it sit just long enough for the cheese to melt and the tortilla to get a little crispy on the bottom.

  Serve with the Chipotle cream sauce on the side and a squeeze of fresh lime.

• TIPS AND TRICKS:

  -Marinating the chicken for at least 20 minutes is the minimum, but letting it sit for an hour or two in the fridge will give you even bolder flavor. The adobo sauce does a great job of tenderizing the meat while adding that smoky Chipotle taste.

  -Using a splash of water to deglaze the pan after cooking the chicken lifts up all of those browned bits and infuses that flavor directly into the peppers and onions.

  -Making the cream sauce ahead of time and letting it chill allows the flavors to meld together. An hour or two in the fridge makes a noticeable difference compared to using it right away.

  -Warming the tortillas on a cast iron skillet gives them a slightly crispy texture on the outside while keeping them soft on the inside. It only takes about 30-45 seconds per side and is well worth the extra step.

  -If you want extra heat, add more adobo sauce to both the marinade and the cream sauce. You can also throw some sliced jalapenos on top when assembling for an extra kick.

• WHAT TO SERVE WITH THIS:

  -Mexican street corn or elote on the side pairs perfectly with these tacos and adds a creamy, tangy element that complements the Chipotle flavors.

  -A fresh pico de gallo or mango salsa on top adds brightness and freshness that cuts through the richness of the cream sauce and cheese.

  -Spanish rice or cilantro lime rice rounds out the meal and gives you a complete plate that feels like you are eating at your favorite Mexican restaurant.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use chicken breast instead of thighs?

  You can, but thighs are my preference here because they stay juicier after searing. If you do use breast, be careful not to overcook it since it dries out faster. Slicing it thinner before cooking can help with that.

  Can I grill the chicken instead of pan searing?

  Absolutely. Grilling the thighs whole and slicing them after gives you an amazing smoky char that works really well with the Chipotle flavors. Cook over medium high heat for about 5-6 minutes per side or until fully cooked through.

  How spicy is the Chipotle cream sauce?

  It has a mild to moderate level of heat that most people can handle. The honey and sour cream balance out the spice from the adobo sauce nicely. If you are sensitive to heat, start with 1 tablespoon of adobo sauce and add more until it is where you want it.

  Can I make the chicken ahead of time?

  You can cook and slice the chicken ahead of time and store it in the fridge for up to 2 days. When ready to eat, warm it up in a skillet with the peppers and onions and assemble fresh. The cream sauce also keeps well for 3-4 days in the fridge.

  What type of tortillas work best?

  I like flour tortillas for these because they are soft and hold up well with all of the toppings. Corn tortillas work great too if you prefer them, just double them up so they do not tear under the weight of the chicken and cheese.