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Chipotle Chicken Tacos

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Perfectly spiced chicken is topped with a refreshing corn and radish salsa and then finished off with a cool avocado crema. Stuff it all in corn tortillas for an amazing Cinco de Mayo meal!

Chicken TacosLet me start by saying… these tacos are one of the best things I’ve ever made. The chicken has SO much flavor, the corn-radish salsa is a refreshing surprise, and the avocado crema just cools it all down. My mouth is watering just talking about it. I really wish I had a taco right now. 

The funny thing about this recipe is that it was a total last minute thing. Usually I have recipes planned weeks ahead of time for important food holidays. However, I totally forgot about Cinco de Mayo! I thought about sharing an enchilada recipe that I’ve been making for a few years now, but then I decided to come up with a fun taco because we love tacos in this house. 

Chipotle Chicken Tacos

I was in the mood for some spice and I had a can of chipotle peppers in my pantry so I whipped up a very flavorful marinade. It’s full of spices, lime juice, honey, and of course garlic. I knew I wanted to include an avocado crema because who doesn’t love a good sauce on their taco?

I had some radishes in the fridge (CSA!) and I’m actually not that fond of radishes. I like them in salads, but that gets old after a while. So, I really needed to come up with a way to use what I had left. Enter this corn and radish salsa!

The radish lends a nice peppery flavor and that’s balance by the sweetness of the corn. Throw in some lime juice and honey and you’ve got the perfect taco topper. 

Corn Radish SalsaI think these chipotle chicken tacos will be making an appearance for Cinco de Mayo on my table. Even though we just had them, I’m still thinking about them and can’t wait to have them again! 

Stay tuned for a drink recipe coming up next – it’s a twist on my favorite cocktail… the mojito! 

Chipotle Chicken Taco

Chipotle Chicken Tacos with Avocado Crema and Corn-Radish Salsa
Serves 4
Perfectly spiced chicken is topped with a refreshing corn and radish salsa and then finished off with a cool avocado crema. Stuff it all in corn tortillas for an amazing Cinco de Mayo meal!
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Marinade
  1. 2 Tablespoons Canned Chipotles in Adobo Sauce (about 2 chilies)
  2. 1 Tablespoon Olive Oil
  3. 1 Lime, juiced
  4. 1 Tablespoon Honey
  5. 1 Tablespoon Chopped Onion
  6. 2 Garlic Cloves
  7. 1 Teaspoon Paprika
  8. ½ Teaspoon Ground Cumin
  9. ½ Teaspoon Oregano
  10. ½ Teaspoon Kosher Salt
  11. ¼ Teaspoon Black Pepper
  12. 2 Boneless Skinless Chicken Breasts, each cut into 2 cutlets and pounded
For the Salsa
  1. 1 ½ Cups Sweet Corn
  2. 1 Cup Radishes, finely chopped
  3. 1 Lime, zested & juiced
  4. 1 Teaspoon Honey
  5. Kosher Salt & Freshly Ground Black Pepper
  6. 2 Tablespoons Chopped Fresh Parsley or Cilantro
For the Avocado Crema
  1. ¼ Cup Greek Yogurt
  2. 1 Small Avocado or ½ of a Large
  3. 1 Lime, juiced
  4. 1 Teaspoon Honey
  5. Kosher Salt & Freshly Ground Black Pepper
For Serving
  1. 8 Corn Tortillas
  2. Limes
  3. Parsley or Cilantro
For the Marinade
  1. Combine the chipotle chilies, olive oil, lime juice, honey, onion, garlic, paprika, cumin, oregano, salt and pepper in a mini food processor. Pulse a few times until a thick and smooth paste forms.
  2. Combine the chicken with the marinade in a container with lid. Make sure the chicken is well coated and allow it to marinate for at least 3 hours. (Up to 12).
  3. When you’re ready to cook the chicken, heat a grill pan over high heat and add some oil. Cook the chicken 3-4 minutes per side or until cooked through. Rest 10 minutes before slicing.
  4. For the Corn-Radish Salsa
  5. Combine the corn, radishes, lime juice and zest, and honey in a medium bowl. Toss well to coat and season with salt and pepper. Stir in fresh parsley or cilantro.
For the Avocado Crema
  1. Combine the yogurt, avocado, lime juice, honey, salt and pepper in a mini food processor. Pulse until the mixture is well combined and smooth. Add water to thin it out to desired consistency.
To Serve
  1. Char the corn tortillas by placing them in a hot pan or grill pan until lightly browned on both sides. Add chicken and top with salsa and crema – delish!
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Lovely comments

  2. Your mouth is watering talking about these and my mouth is drooling reading about these! Everything about these chicken tacos sounds seriously delicious! The combination of flavors has my belly growling! One can NEVER have too many taco recipes! Thanks for sharing another great recipe that I can’t wait to try! P.s radish in the corn salsa?!? YES!!!!
    Cheyanne recently posted…Jerk Carnitas Tacos {with Pineapple-Jalapeno Salsa}My Profile

    Reply

    • I’ve been seeing so many creative taco recipes this past week – I can’t decide which to try first! Thanks, Cheyanne!

      Reply

  4. Those look pretty awesome for a last minute creation! The marinade sounds perfect and what a good idea to throw radishes in there for a nice crunch. I never know what to do with them either!
    Caitlin @ teaspoon recently posted…friday fünfMy Profile

    Reply

  10. Hi, would the marinade be good as a sauce instead? I already cooked/shredded the chicken but wanted to do a chipotle sauce to just add. Thanks!

    Reply

    • Hi Shawna. I don’t see why it wouldn’t work as a sauce, I’d just recommend cooking the sauce on the stove for a bit to meld the flavors. Enjoy!

      Reply

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