Gluten Free Chipotle Chicken Tacos
Smoky, spicy, and loaded with fresh toppings, these chipotle chicken tacos are the kind of weeknight dinner that feels like a serious treat. Boneless chicken thighs get marinated in minced chipotle peppers, adobo sauce, cumin, and smoked paprika before hitting a screaming-hot skillet, where they develop a deeply browned, caramelized crust that's genuinely hard to beat. The key to keeping this naturally wheat-free is the foundation: corn tortillas instead of flour, and a marinade built entirely from spices, lime juice, and olive oil — no hidden fillers or thickeners to worry about. A bright, lime-dressed cabbage slaw adds crunch and cuts through the richness of the chicken, while creamy avocado slices tie everything together. It all comes together in about 45 minutes and serves four, making it a solid option for a family dinner or casual entertaining. If you've ever felt nervous about store-bought taco seasonings or pre-marinated meats, making everything from scratch here means you know exactly what's in every bite. Finish with a squeeze of fresh lime and a hit of hot sauce, and these tacos will absolutely earn a spot in your regular rotation.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
In a large bowl, whisk together the minced chipotle peppers, adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, cumin, smoked paprika, garlic powder, and 1/2 tsp salt until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the shredded cabbage, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt in a medium bowl. Toss well and set aside to soften slightly.
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