Chipotle Chicken Tacos (10 Minutes)
Fans of chipotle peppers will love this quick and easy, chipotle chicken tacos recipe that can be made in 10 minutes! (Great way to use leftover chicken.) Shredded chicken, chipotle peppers, cabbage, cilantro and green onions tossed with balsamic vinaigrette equals gourmet goodness! Best of all… let me repeat, ready in 10 minutes! This is one of my quick go-to favorites.
Quick tips for making Chipotle Chicken Tacos:
For starters, we’re using bagged coleslaw mix in this recipe; it’s a real time saver and it has a nice variation of cabbages and even carrots in some blends which only adds to the taste. Besides, it’s more visually appealing than plain green cabbage!
Chicken
In addition, this is a great way to use leftover chicken, grilled chicken is best, if you have it! Since I have teenagers, I usually don’t… so, I use a poached chicken breast most of the time. You can find poached chicken tips here. I like to poach a few chicken breasts at a time so that I have them on hand for salads, pasta dishes, etc.
Balsamic Coleslaw in Chipotle Chicken Tacos is also a great side salad…
The first 7 ingredients that make up this recipe are basically a balsamic coleslaw. Let me tell you… this is so good I use it as a side salad, it’s great with fish or chicken dishes. The cabbage and green onions give it an Asian flair which pairs nicely with mild fish or simply seasoned baked or grilled chicken.
Balsamic Vinegar
Balsamic vinegar can be strong, I suggest modifying it to your own individual taste. When I try a new recipe that calls for balsamic I always start by adding half the amount and then adjust it to my liking. You may enjoy more in this recipe… this is the way I like it.
Chipotle Peppers
Photo by Marcos Ramírez on Unsplash
Chipotle chili peppers are actually dried and smoked jalapenos. Adobo is the sweet, tangy sauce chipotles are packaged in when you buy them in the can. I keep these in my pantry at all times! They’re a delicious way to add a little heat and lots of flavor to your Mexican dishes. Therefore, use a bit of the sauce to add a mild chipotle flavor to sauces. For bolder flavor in dishes such as rice and casseroles use the peppers, diced.
Mexican/Tex-Mex fan? Try some of my favorites here:
Ingredients
1 tbsp. balsamic vinegar
1/3 cup extra-virgin olive oil
2 chipotle chili peppers in adobo sauce (canned)
1/2 tsp. salt
¾ of 16 oz. bag of shredded coleslaw mix
2 green onions (chives) thinly sliced into rings
¼ cup fresh cilantro, chopped
2 cups shredded cooked chicken
12 corn tortillas
Instructions
Mix the first 4 ingredients in a large bowl.
Add the remaining ingredients and toss well.
Warm tortillas in microwave according to package, fill and enjoy!