Crispy Chipotle Chicken Tacos

Top down view of 3 crispy tacos with chiptole sauce and pico de gallo in small containers.

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These crispy chipotle chicken tacos are packed with bold flavor, melty cheese, and a golden crunchy shell. Made with simple ingredients and a spicy mayo, they come together in under 30 minutes. Perfect for an easy, restaurant-style taco night at home.

Prep Time15

Cook Time10

Course: Dinner, High Protein

Cuisine: American

Servings: tacos

Calories: 245kcal

Author: Bailey Campbell

Ingredients

FOR CHICKEN

1 lb chicken breasts cut into small cubes
1 tsp smoked paprika
1 tsp chili powder
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp black pepper
½ tsp salt
1 ½ tbsp avocado oil

FOR SPICY MAYO

½ cup light mayonnaise can sub for some plain greek yogurt for higher protein
1 ½ tbsp sriracha
½ tbsp lemon juice
½ tsp garlic powder

ASSEMBLING

6 small flour tortillas
¾ cup mozzarella cheese grated
avocado oil for frying
pico de gallo
fresh cilantro

Instructions

In a bowl, combine the chicken pieces with smoked paprika, chili powder, Cajun seasoning, garlic powder, black pepper, and salt. Toss until evenly coated.
Heat avocado oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer.
Cook for 5–10 minutes, stirring occasionally, until the chicken is fully cooked and has crispy, golden edges.
While the chicken cooks, mix together the mayonnaise, sriracha, lemon juice, and garlic powder in a small bowl until smooth. Set aside.
Lay out the tortillas and sprinkle mozzarella cheese evenly onto one half of each tortilla. Add cooked chicken, then a bit more cheese, and fold over to create a taco.
Heat a thin layer of oil in a skillet over medium heat. Place the folded tacos into the pan and cook for 2–3 minutes per side, pressing gently, until golden and crispy.
Remove from the pan and let cool slightly. Drizzle or spread with spicy mayo and top with pico de gallo and fresh cilantro.

Nutrition