Honey Chipotle Baked Tacos with Lime Avocado Salsa
I can’t stop the spicy and sweet combination. SO good. AND it works really well in these tacos. Canned chipotle peppers in adobo sauce are one of my favorite pantry stables. The peppers bring the heat – like very hot while the adobo sauce is thick and full of rich flavors. Crazy good.
Mix it up on a sheet tray. Bake it up. Cut and mix up again. Build the tacos and bake until crispy. That easy!
And the avocado salsa is simple and fresh. A perfect way to showcase the natural beauty of the avocado – extra lime always helps too!
and more and more chicken taco recipes for you.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Honey Chipotle Baked Tacos with Lime Avocado Salsa
- Total Time: 25 minutes
- Diet: Gluten Free
Description
Crispy tacos with tender chipotle chicken & the easiest avocado lime salsa.
Ingredients
Scale
- 6–8 chicken thighs (I used chicken from Covey Rise Farms)
- 1/2 teaspoon each salt + pepper, more for seasoning
- 2 tablespoons chipotle peppers in adobo sauce
- 2–3 tablespoons honey
- 4–6 scallions, chopped
- 1 – 1 1/2 cups shredded Mexican blend cheese
- 1 small bunch cilantro, chopped + divided
- 1 avocado, cut into small pieces
- 1 lime, zest + juice
- 12 corn taco tortillas
- olive oil
Instructions
- Preheat your oven to 425F.
- On a baking sheet tray, arrange the chicken thighs, salt, pepper and chipotle pepper sauce. Mix with tongs to fully coat the chicken. Separate the chicken so that it’s in one layer around the sheet tray. Bake for 10 minutes. Remove from the oven and let cool.
- Meanwhile, combine the avocado, lime zest and juice, 1/2 the scallions, 1/2 the cilantro and a pinch of each salt and pepper in a bowl. Toss to combine. Set aside.
- Cut the chicken into small bite sized pieces and return to the baking sheet tray. Mix in the honey, cheese, and the remaining scallions and cilantro to the tray with the chicken. Toss everything to combine.
- Heat the tortillas up slightly in a microwave or stove top. Place about 2-3 heaping tablespoons of the chicken mixture on to the center of each tortilla. Fold over and place on a cleaned baking tray. Repeat until all the chicken is filled into tortillas shells.
- Brush or drizzle each shell lightly with olive oil. Bake for 10-12 minutes or until the edges are crispy and the cheese is melted and chicken is hot. Serve with avocado salsa.
- Prep Time: 5
- Cook Time: 20
- Method: oven
- Cuisine: Mexican
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