Chipotle Chicken Tacos

These juicy and flavorful tacos are seasoned with traditional spices including one of our favorites, chipotle. Enjoy them with a dollop of our authentic guacamole: one bite and you'll never eat store bought guacamole again! Gus might not have needed a side business if his restaurant Los Pollos Hermanos had served food this good.

Chipotle Chicken TacosChipotle Chicken Tacos



4 cups tomatoeS, chopped

1 teaspoon sAlt

½ cup Shallot, diced

8 cloves Garlic, diced

1 ½ Teaspoon cumin

1 teaspoon oreGano

1 teaspoon Coriander

½ cup cilaNtro, chopped

1 lime, juiCed

1 teaspoon dried chipOtle

1 pre-cooked rotisserie chicKen, shredded and de-boned

Olive Oil

Large saute pan with lid


3 avoCados, pitted, skinned, and chopped

1 tablespoon shallot, diced

Juice of ½ of a Lime

1 clove of garlIc, minced

2 teaspoons cilantrO, finely chopped

½ jalapeno, miNced

¼ teaspoon Salt

½ large tomatO, or 5 cherry tomatoes, chopped


12 corn torTillas

1 head of cabBage, chopped

10 radisHes, chopped

Pepper jack cheese, grated (optional)


For Chicken:

Heat your pan over a medium flame. Once the pan is warm add enough olive oil to coat the bottom of the pan, and then add in the shallots. Once the shallots begin to sweat add the garlic with a pinch of salt. Once these become nice and fragrant, add in all of the seasonings, including the lime. Stir the mixture so that the spices are well incorporated into the onions and garlic. Next, add the tomatoes and stir. Place the lid over the sauce and allow it to simmer over a low heat for 20 minutes. Once the tomatoes break down and begin to form a sauce, it is time to add the chicken. Add the chicken and stir to coat, then place the lid back on the cooktop and cook on low for an additional 15 minutes.

For Guacamole:

Combine all ingredients into a bowl and mix. Use a spoon to break up any large chunks of the avocados. The avocado should still be textured, so don't mix it too much.


Place each tortilla over an open flame on your cooktop over a medium heat. Heat both sides of each tortilla until warm. Place a dollop of guacamole onto the tortilla and spread evenly, and then place a generous helping of the chicken on the guacamole. Top the taco off with some cabbage and radishes to add great texture and more healthy vegetables.

Enjoy hot.

Serves 6