Sticky Chipotle Chicken Tacos with Smoky Lime Slaw

These Saucy Chipotle Chicken Tacos come together in about 30 minutes and deliver bold, smoky, slightly sweet flavor in every bite.

Inspired by the Tacos Habana at a popular local restaurant, this version is a simple at-home remake that keeps the same crowd-pleasing flavors while remaining gluten-free and dairy-free. The saucy chipotle chicken pairs perfectly with a bright cabbage slaw and warm corn tortillas for an easy weeknight dinner or a flavorful weekend meal.

Saucy Chipotle Chicken Tacos Ingredients:

• Cabbage Slaw: red cabbage, avocado oil, adobo seasoning, lime juice
• Avocado oil
• Boneless skinless chicken thighs
• Salt and pepper
• Smoked paprika
• Dried oregano
• Ground cumin
• Garlic
• Tomato paste
• Chipotle peppers in adobo
• Low-sodium chicken broth
• Apple cider vinegar
• Honey
• Corn tortillas
• White onion
• Cilantro
• Siete Foods Salsa Cremosa (or salsa verde)
• Lime wedges

Saucy Chipotle Chicken Tacos — Step by Step

Step One: Make the Slaw

Combine the shredded red cabbage, avocado oil, adobo seasoning, and fresh lime juice in a large bowl. Toss to coat and set the slaw aside while you prepare the chicken. The slaw adds a crisp, tangy contrast to the rich chipotle sauce.

Step Two: Brown the Chicken

Heat avocado oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and season with salt, pepper, smoked paprika, dried oregano, and ground cumin. Cook, tossing occasionally, until the chicken is golden and cooked through, about 4–5 minutes.

Step Three: Start the Sauce

Lower the heat to medium and add minced garlic, tomato paste, chopped chipotle pepper, and a tablespoon of the adobo sauce to the skillet. Stir constantly until the garlic becomes fragrant and the tomato paste deepens in color, about 2 minutes.

Step Four: Finish the Sauce and Chicken

Pour in the low-sodium chicken broth, apple cider vinegar, and honey, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce reduces slightly and coats the chicken, 3–4 minutes. Lower the heat to keep the chicken warm while you prepare the tortillas.

Step Five: Warm the Tortillas

Warm corn tortillas over medium heat in a dry or lightly oiled skillet, flipping to heat both sides. A touch of avocado oil on the skillet helps prevent the tortillas from tearing and keeps them pliable for folding.

Step Six: Assemble the Tacos

Fill each warmed corn tortilla with a generous spoonful of saucy chipotle chicken. Top with the cabbage slaw, a drizzle of Salsa Cremosa or salsa verde, diced white onion, and chopped cilantro. Serve with lime wedges for squeezing over the tacos. For a heartier bite, place a second tortilla underneath each taco.

These tacos are smoky, slightly sweet, and fresh from the slaw—perfect for nights when you want something fast but full of flavor. If you try them, leave a comment to share how they turned out.

For More Chicken Taco Ideas

Try variations like seared chicken with street corn salsa, beer-braised chicken, or grilled chili chicken with tomatillo salsa for different flavor profiles and cooking methods.

5 from 9 votes

Saucy Chipotle Chicken Tacos

Dairy-Free, Gluten-Free

Total:
30 minutes mins

Servings:
4

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Ingredients

For the Cabbage Slaw:

• 4 cup thinly shredded red cabbage
• 1 tablespoon avocado oil
• 1 teaspoon adobo seasoning
• 2 tablespoons lime juice about 1 lime

For the Chicken:

• 2 tablespoons avocado oil
• 1 ½ pounds boneless skinless chicken thighs trimmed and cut into ½-inch cubes
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 3 garlic cloves minced
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo minced
• 1 tablespoon adobo sauce
• ½ cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

For Serving:

• Corn tortillas
• ½ white onion finely diced
• ½ cup chopped cilantro leaves
• Siete Foods Salsa Cremosa (or salsa verde)
• 1 lime cut into wedges

Instructions

Make the Slaw:

• In a large bowl, combine the shredded cabbage, avocado oil, adobo seasoning, and lime juice. Toss to combine and set aside.

Cook the Chicken:

• Heat oil in a large nonstick skillet over medium-high. Add the seasoned chicken and cook, turning occasionally, until golden and cooked through, 4–5 minutes.
• Reduce heat to medium and stir in minced garlic, tomato paste, chopped chipotle, and adobo sauce. Cook until fragrant, about 2 minutes.
• Add chicken broth, apple cider vinegar, and honey. Scrape up browned bits, bring to a simmer, and cook until the sauce thickens slightly, 3–4 minutes. Keep warm on low.

Warm the Tortillas:

• Warm corn tortillas on both sides in a skillet with a little avocado oil to keep them pliable.

To Serve:

• Assemble tacos with warm tortillas, saucy chipotle chicken, cabbage slaw, a drizzle of Salsa Cremosa or salsa verde, diced onion, cilantro, and lime wedges. Serve immediately.

Nutrition information is approximate and automatically calculated.

Additional Info

Author: Alex Snodgrass

Servings: 4

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