Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce
Crispy tacos filled with tender chipotle chicken and melted cheese, topped with a creamy avocado cilantro sauce for a perfect mix of crunch, spice and freshness.
Equipment
- 1 Skillet large
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil for sautéing
- 1 pound ground chicken or beef or turkey
- 1 yellow onion chopped
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ cup red enchilada sauce
- 1 teaspoon kosher salt
- 2 cups shredded Mexican cheese
- 12 flour or corn tortillas
- 1-2 jalapeños sliced
- 1 avocado
- ⅓ cup salsa verde
- ¼ cup plain Greek yogurt or sour cream
- 3 tablespoons lime juice fresh
- 2 teaspoons honey
- ⅓ cup fresh cilantro
Instructions
Instructions
- In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes.
- Add chipotle chili powder, cumin, garlic powder, and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
- To make the avocado sauce: combine avocado, salsa verde, Greek yogurt, lime juice, honey, and cilantro in a blender. Blend until creamy and season with salt.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Sprinkle 1 to 2 tablespoons of cheese in a circle shape, place a tortilla on top, then another sprinkle of cheese. Repeat with remaining tortillas and cheese to make cheese nests.
- Bake the cheese-covered tortillas for 5 to 7 minutes until the cheese bubbles and begins to brown.
- Fill each tortilla with warm chicken mixture. Fold and return to oven for 5 more minutes until crispy.
- Serve warm tacos with avocado cilantro sauce and your favorite toppings.
Notes
Store leftover taco filling in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to maintain texture.