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Cranberry Chipotle Chicken Tacos Your New Favorite Vibrant Easy Dinner

Cranberry Chipotle Chicken Tacos recipe, served and ready to eat, easy homemade dish
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Cranberry Chipotle Chicken Tacos combine smoky chipotle chicken with sweet tang for a quick and easy dinner perfect for busy weeknights. This vibrant recipe makes a delicious family dinner filled with bold flavors and creamy chipotle lime sauce.

Ingredients

Scale
  • 4 teaspoons neutral oil canola or vegetable or grapeseed etc divided
  • 1 pound boneless skinless chicken thighs
  • 1 medium onion preferably sweet onion
  • ¼ cup canned chipotle peppers in adobo sauce (see note 1)
  • 1 teaspoon salt plus more for sprinkling
  • 1 teaspoon sugar (optional)
  • ¼ cup water
  • juice of 1 – 2 limes depending on your taste and how juicy your limes are
  • warm corn or flour tortillas (see notes 2 – 3)
  • ⅓ cup mayo
  • ⅓ cup sour cream
  • ½ teaspoon salt
  • juice of ½ – 1 lime depending on your taste and how juicy your limes are
  • 2 ½ teaspoons liquid from can of chipotle peppers (see note 4)
  • 1 tablespoon water
  • lime wedges
  • shredded cabbage
  • black beans
  • shredded cheese
  • cilantro

Instructions

  1. Warm 2 teaspoons of oil in a large skillet over medium high heat and chop the onion into ½ inch pieces while the pan heats.
  2. Add the chopped onion to the pan with salt and cook for about 3 minutes until softened and lightly browned, stirring occasionally, then turn off the heat but leave the pan on the stove.
  3. Transfer the onion to a heat-proof container or blender and add chipotle peppers, 1 teaspoon salt, optional sugar, ¼ cup water, and lime juice; blend until mostly smooth and set aside.
  4. Heat the remaining 2 teaspoons of oil in the pan on medium high heat while trimming any fat from the chicken and chopping it into small pieces.
  5. Place chicken evenly in the hot pan and sprinkle with salt, letting it cook undisturbed for 2 to 3 minutes to brown, then stir and cook another 1 to 2 minutes for additional browning.
  6. Reduce heat to medium and pour in the chipotle sauce, scrape the pan bottom to loosen browned bits, then simmer for 6 to 7 minutes stirring now and then until sauce thickens and chicken is cooked through.
  7. While chicken simmers, whisk together the mayo, sour cream, salt, lime juice, chipotle pepper liquid, and water to make the creamy chipotle lime sauce.
  8. Serve the chicken with warmed tortillas and add toppings like lime wedges, shredded cabbage, black beans, cheese, and cilantro as desired.

Notes

  • For my tastes ¼ cup chipotles gives a spicy but not overwhelming heat
  • Adjust the amount based on your spice tolerance
  • Warm tortillas in the oven wrapped in foil at 350 degrees or microwave wrapped in wet paper towels for 30 to 45 seconds just before serving
  • For extra heat add minced chipotle pepper to the sauce along with the juice

Nutrition

Find it online: https://www.amgroyal.com/cranberry-chipotle-chicken-tacos/