Smoky Chicken Tacos with Pickled Onion and Chipotle Crema

These smoky chicken tacos are a fiesta of flavors and textures, all made in one pan for easy cleanup. Tender chicken is seasoned with a southwest spice blend and chipotle powder, then simmered with tomato paste and chicken stock for a rich, saucy filling. Topped with quick-pickled onions, fresh tomato, Monterey Jack cheese and a tangy chipotle crema, every bite is a perfect balance of smoky, tangy and creamy.

Serve them in warm flour tortillas for a satisfying meal that comes together in just 35 minutes. Whether you’re feeding the family or hosting taco night, these tacos are sure to impress without keeping you stuck in the kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.5 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the onion; thinly slice one half and finely chop the remaining half. Core, deseed and dice the green pepper into ½-inch pieces. Dice the tomato. Roughly chop the cilantro.
2. In a medium bowl, combine the sliced onion, white wine vinegar, 1 tablespoon water, 2 teaspoons sugar and ½ teaspoon salt. Stir until the sugar and salt have mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chopped chicken breast and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Transfer to a plate and set aside.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the diced green pepper and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return the chicken to the pan along with the southwest spice blend, chicken stock concentrate, half the tomato paste and ¼ cup water. Cook, scraping up any browned bits from the bottom of the pan, until the mixture is thickened and saucy, 1-2 minutes more.
5. While the filling cooks, in a small bowl, combine the sour cream, a bit of the pickling liquid from the onions (start with ¼ teaspoon and add more to taste) and a pinch of chipotle powder (add more if you like it spicy). Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates. Fill with the chicken filling, diced tomato, Monterey Jack cheese, chopped cilantro, pickled onion (drained) and a drizzle of chipotle crema. Alternatively, serve all components in separate bowls and let everyone assemble their own tacos.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I make the crema less spicy?

Use only a tiny pinch of chipotle powder or omit it entirely. You can also add more sour cream to mellow the heat.

Can I make these tacos dairy-free?

Yes, use a dairy-free sour cream alternative and omit the Monterey Jack cheese or replace with a dairy-free shred.