Food & Drinks,  Sandwiches & Wraps,  The Main Dish

Chipotle chicken tacos with salsa verde

Taco Tuesday is becoming a thing in our house these days.  Clint LOVES tacos and I’ll admit when we make them at home I love them too – but most often when I eat tacos out I’m disappointed; I find them really expensive for what you get and pretty lacklustre in flavour.  I mean maybe I’m just not eating tacos at the right places – so suggestions are welcome; but for now I’m going to stick to homemade.

While I was writing this post about tacos, Clint was actually making us the good ‘ol ghetto tacos we remember so fondly from our childhood.  You know the taco kit ones where your ground beef with the package of taco seasoning, add shredded iceberg lettuce, tomatoes, cheddar cheese and sour cream.  I’ll admit these ones are a guilty pleasure, I think it’s the nostalgia more than anything. It totally reminds me of being a kid and honestly they’re actually pretty damn good!

But so are these chicken tacos.  These are a staple in our house. They are relatively quick and quite simple and they pack an amazing flavour punch.



  • 8 boneless, skinless chicken thighs (you can use thighs that are bone in with the kind left on, you will just need to remove when pulling the chicken apart)
  • 3/4 cup chipotle peppers in adobo sauce (I use La Costena brand – you can get it at most supermarkets)
  • Juice from one fresh lime
  • 1 small red onion, thinly sliced
  • 2/3 cup apple cider vinegar
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2 tbsp. fresh chopped cilantro
  • 3/4 cup queso blanco*
  • 8-10 corn tortillas*
  • 1 cup salsa verde (click to use my recipe or you can use store bought)
  • 1 fresh avocado, diced

*Special Note: If you cannot find queso blanco (you can substitute a mild feta or a ricotta)


  1. Preheat oven to 400F
  2. In a bowl dish add the chicken thighs and the chipotle peppers in adobo sauce and the fresh lime juice. Toss until chicken is coated and pour the chicken and all the sauce into a baking dish. Cover with tinfoil and bake for about 30-35 min. or until chicken is fully cooked through. Remove from oven and set aside to cool. Turn the heat down to 350F
  3. Wrap tortillas in tinfoil and put in the oven for about 10-15 min or until heated through.
  4. In a small bowl with a lid, mix together apple cider vinegar, sugar and salt. Add the sliced red onion, close tightly and shake until salt and sugar have dissolved and set aside.
  5. If you are making your own salsa verde, go ahead and do that now.
  6. Once chicken has cooled, take two forks and gently rip pull the chicken apart. Mix it around in its sauce and season with salt to taste.
  7. Once tortillas are warmed you can assemble your tacos the way you like them.
  8. We do the chicken on the tortilla, crumble some queso blanco, sprinkle with quick pickled red onion and avocado, spoon on some salsa verde, top with fresh chopped cilantro and stuff your face!








Best thing about these tacos – you can do the chicken ahead of time and refrigerate for a couple of days, or if you’re like me, you can double the batch and put half in the freezer for a rainy day.

The salsa verde and pickled onions can also be made a day or two ahead of time. Plus the pickled red onions are great on sandwiches, wraps, in a salad and on a cheese board and the salsa verde is great to have on its own with taco chips or add to a salad or steak dish.

If there’s any other taco recipes you’d like to see, let me know!

Till the next recipe,


Kristen xo


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