Today on Throwdown Kitchen we are making Easy Chipotle Adobo Chicken Tacos with Smashed Avocado. They are so easy to make and maybe the best chicken taco I ever made. So forget about Tuesdays, from now, on every night can be taco Tuesday!
Table of contents
Watch How We Made Chipotle Chicken Tacos
I usually like to make things that everyone can enjoy. This taco comes in a little on the spicy side, but I’m sure that you’ll like it even if you don’t like hot and spicy. The smashed avocado soothes out the spicy.
I’m using chicken thighs for the recipe, just like Chipotle. I could use chicken breasts but chicken thighs are more tender and stay juicy. Plus, no chance of woody chicken thighs.
How To Make Corn Tortillas From Scratch
We are going to make our own tacos too. The tacos will be 100 times better than the rubber tacos you buy in the store and the corn tortillas are also easy to make. After you have made and learned to make tortillas, you will never buy store bought again. No taco press? No problem. A book works just as well as a taco press.
Marinade For Adobo Chicken
Make the marinade with canned chipotles in adobe sauce, water, oil, cumin, garlic, oregano and salt and pepper. The chicken can marinate for a couple of hours or up to 24 hours in the refrigerator.
This dish is also easy to make ahead of time and reheat the chicken and tacos, before assembly. I usually smash the avocados, though at the last minute.
The Avocado taco is a variation of avocado toast and just as delicious. No need to make guacamole for these chicken tacos. Just mash up an avocado with salt and a squeeze of lime juice, then spread on a fresh cooked tortilla, and they are so good.
You could just eat them all by themselves. You could fill the tacos with a little smoked salmon or stay with vegetarian tacos with tomatoes and sliced radish. But not today. Today we are going all in on easy Chipotle chicken tacos.
Grill up the chicken, spread the avocado mash on the tortilla, top with cabbage and chicken. Then, a pinch of cilantro on top and a squeeze of lime juice. The smell is amazing!
This is going in our Street Food Hall of fame! Avocado, chicken, lime, smoked chipotle on homemade corn tortillas. The flavors are all happy together, so make them!
Chipotle Adobo Chicken Recipe
Equipment
- Tortilla press
- Griddle
Ingredients
For The Chicken
- 3 each Chicken Thighs Boneless, skinless
- 1/4 cup Water
- 2 tablespoons Chipotle in adobo sauce puréed
- 1 teaspoon White vinegar
- 2 teaspoons Cumin
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
For The Tortillas
- 1 cup Masa
- 3/4 cup Hot water
- pinch Salt
Toppings
- 2 each Avocado ripe
- 1 each Lime
- 1 each Cabbage
Instructions
- Begin by making the marinade. Combine the water, puréed chipotle, cumin, garlic powder, salt, pepper, and vinegar and mix well. Place the chicken thighs in a plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 24 hours
- Make the tortillas by mixing the masa with hot water and a pinch of salt. Mix with your fingers or fork until a soft dough forms. Knead the dough for 2 minutes. Add a little more masa if stick or a little more water if too dry. Cover the dough with a damp towel for at least 20 minutes
- Preheat a griddle or pan to 425 degrees.
- Measure out 1 to 2 ounce portions of dough, roll into a ball and flatten slightly.
- Place 1 round sheet of plastic (a freezer bag, cut into 2 five inch circles works best) on the dough press. Place the dough ball onto the first sheet of plastic and then place the second sheet of plastic on top of the dough ball. Press the tortilla, forming a 4 to 5 inch circle.
- Carefully remove the plastic wrap and lay the tortilla into the dry pan. Cook the tortilla for 45 seconds on the first side, flip and cove for another 45 seconds. Flip one more time and cook for an additional 30 seconds. Place the tortilla in a basket and keep warm. Best to let the tortillas rest in a warm place, covered, for 10 minutes.
- Lightly oil you griddle and reduce heat to 350 degrees. Remove the chicken from the marinade. Discard the marinade. Lay the chicken thighs into the pan and cook each side for 6 minutes or until an instant read thermometer registers 165 degrees. We are looking for a nice char on the chicken. Remove the thighs and rest for 10 minutes in a warm place.
- While the chicken is resting, peel and smash 2 avocados. Add a pinch of salt and 1 tablespoon of lime juice. About half a lime. A fork works best to smash the avocados. A food processor works very well, but be careful not to over process.
- Dice the chicken thighs and then begin assemble of the chicken taco.
- Lay out the warm tortillas, one or 2 at a time, and spread smashed avocado on the entire surface of the tortilla. On top of the avocado smash top with shredded cabbage, diced chicken, a squeeze of fresh lime and a sprinkle of cilantro. Enjoy immediately!
Nutrition
It’s Thursday. I’m eating Tacos. Follow your dreams!
John Mooney
The chipotle adobo chicken tacos were the best tacos we ever made. Maybe because we took the extra 20 minutes and made corn tortillas from scratch. Yep, that’s it. The homemade tortillas made all the difference in the world.
Once you master the art of homemade tortillas you’ll never go back to store bought and every night can be taco Tuesday!
Throwdown Kitchen
Throwdown Kitchen is the cooking show that features fast and easy recipes that everyone can relate to. Everyday casual food and entertainment is all about friends and family. People get that and we hope you do too.
We are living in amazing times and a lot is happening with the dining scene. People are cooking again and if you are here, then we have something in common. The love of food and cooking for family and friends!
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