Chipotle Chicken Soft Shell Tacos Recipe

Make the marinade

In a bowl or shallow dish, whisk together chopped chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper until smooth.

Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will increase heat and flavor).

Remove chicken from refrigerator 10 minutes before cooking to take off chill. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil.

Add the marinated chicken thighs to the hot pan, reserving excess marinade. Cook 4–5 minutes per side until nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If chicken is thick, reduce heat to medium and cook an additional 3–5 minutes covered until done.

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice or shred into bite-sized strips using two forks or a sharp knife.

Quick-pickle the red onion

Toss the thinly sliced red onion in a small jar or bowl with apple cider vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Stir to dissolve sugar and salt. Let sit at room temperature for at least 10 minutes; for best flavor refrigerate 30 minutes to 1 hour.

Make the slaw

In a large bowl, combine shredded green and red cabbage with chopped cilantro. In a small bowl whisk together mayonnaise, Greek yogurt, juice of 1 lime, honey, and 1/2 teaspoon salt until smooth. Toss dressing with cabbage mixture until evenly coated. Taste and adjust salt or lime as needed.

Drain pickled onions slightly and fold 1/3 of them into the slaw, reserving the rest as a bright garnish for the tacos.

Warm the tortillas: Heat a clean skillet over medium heat. Brush or rub each tortilla lightly with a little olive oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: Lay a warmed tortilla on a plate. Add about 2–3 tablespoons of shredded chipotle chicken (adjust for tortilla size), a generous spoonful of cabbage slaw, a few pickled onion slices, 1–2 slices of avocado, and a sprinkle of crumbled queso fresco.

Finish with a squeeze of lime and, if desired, a drop of hot sauce or extra adobo. Serve immediately while warm.