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Chipotle Lime Chicken Tacos

Tacos are a favorite meal in my house and I’m always looking for new ways to make them. Recently, my husband and I finally stopped at the food trucks we’ve always eyed off the highway just north fo where we live. Since then I’ve been hooked on corn tortillas and simple toppings with flavorful meats. This recipe is a mix of what we like best and what I’ve made in the past. We love chipotle peppers and the citrus juice adds a fresh flavor that goes nicely with the kick from the peppers. We like spice so I tend to have a heavy hand with the chipotles but you can you as little or much as you like but definitely use them because they have amazing flavor! The corn tortillas also add amazing flavor and are a healthier choice when compared to flour tortillas.

I cook the chicken in a Le Creuset braiser. They can be pretty pricey but they are magical. They cook evenly and because they are enamel coated the clean up is a breeze. A Le Creuset this size retails for $205+ but I found my at a HomeGoods store for $139. If you don’t have one I highly recommend the splurge! Keep your eyes open at a Marshalls, TJMaxx, or HomeGoods… and you may be rewarded with a deal!


1lb. boneless skinless chicken thighs
3 chipotles in adobo plus 2 tablespoons sauce
(you can use more or less depending on how much spice you like)
1 tsp. cumin
1 tsp. coriander
1 tbsp. olive oil
salt and pepper to taste

2 tbsp. olive oil
2 cloves garlic chopped
juice of 1 ½ limes
juice of ½ lemon
2 cups water

corn tortillas and taco toppings

First prepare the marinade for the chicken. Chop 3 chipotle peppers in adobo and place in a medium bowl. Add the sauce from the peppers, cumin, coriander, olive oil, and season with salt and pepper. Cut chicken thighs into 4-6 pieces each and add to the bowl. Toss to coat. Transfer to a gallon zip top bag and refrigerate for at least one hour or overnight.

Preheat oven to 350°. Heat oil in a dutch oven or other oven safe skillet over medium high heat. Add the chicken and cook just until brown on all sides. Add the garlic and cook until fragrant, about 1 minute. Add the juice of the limes and lemon and water. Cover and transfer to the oven.

Cook for 1 ½ hours with the lid on. Then remove the cover and continue to cook until the liquid mostly evaporates (about 10-15 minutes longer). Break the chicken up in the pan and serve with your favorite taco tortillas and toppings.

I like to keep it simple with fresh avocado, tomatoes, lime wedges and cilantro. I also use non-fat plain greek yogurt instead of sour cream. I like the tang and it cuts back on some of the fat.