Chipotle Chicken Tacos
Chipotle Chicken Tacos contain 3g protein and 150 calories per serving — primarily a carb-focused component for pairing with higher-protein sides. Quick stovetop prep yields 6 servings, making this a customizable base when you're structuring meals around your macro targets. Best used as a taco shell or wrap option rather than a standalone protein source.
Ingredients
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Garlic(240g)
- •Yellow Onion
- •1 bay leaf** ($0.10)
- •4 peppercorns** ($0.05)
- •1 tsp salt ($0.02)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chipotle peppers in adobo sauce(57g)
- •Tortilla, Corn, 6-Inch
- •Pineapple(480g)
- •Yellow Onion
- •JalapeñO Pepper
- •Lime
- •Cilantro, Fresh(60g)
- •1 tsp salt (or to taste) ($0.05)
Instructions
- 1Add the chicken thighs, minced garlic, diced onion, and salt to a large pot or Dutch oven. Cover with water (about 4 cups). Bring to a boil over medium-high heat, then reduce to medium, cover, and cook for 20–25 minutes until the internal temperature reaches 165°F and the meat shreds easily with a fork. Remove the chicken and set aside to cool slightly, reserving the broth. Shred the chicken with two forks and set aside.
- 2Heat olive oil in a large saucepan over medium heat. Add the remaining diced onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent. Add the minced remaining garlic and cook for 1–2 minutes until fragrant.
- 3Chop the chipotle peppers in adobo sauce and add them to the pan, stirring well to coat the onions and garlic. Cook for 1 minute until the sauce is warm and combined.
- 4Add the shredded chicken and ¼ cup of reserved broth to the pan. Stir thoroughly to combine. Simmer over medium heat for 3–5 minutes, stirring occasionally, until the sauce thickens to a velvety consistency and coats the chicken. Taste and adjust seasoning or heat with additional adobo sauce if desired. Remove from heat.
- 5While the chicken simmers, prepare the pineapple salsa: finely chop the pineapple, onion, and jalapeño. Combine in a bowl with the chopped cilantro, juice of 1 lime, and salt to taste. Set aside.
- 6Warm the corn tortillas over medium heat in a dry skillet for 30–45 seconds per side until pliable and lightly charred.
- 7Divide the chipotle chicken evenly into 6 airtight containers while hot. Divide the pineapple salsa into 6 separate small containers.
- 8To serve, place ¼ cup chipotle chicken in each warm tortilla and top with pineapple salsa.
Nutrition — Per Serving
150
calories
3g
protein
5g
fat
- Carbohydrates
- 25g
- Saturated fat
- 0.7g
- Sodium
- 88 mg
- Dietary fiber
- 2.5g
6 servings per batch · ~145g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does one Chipotle Chicken Taco have?
Each taco contains only 3g of protein with 150 calories, making it a carb-forward component rather than a standalone protein source. Plan to pair these with additional protein (chicken, beans, or Greek yogurt topping) to hit macro targets.
How long do Chipotle Chicken Tacos take to prep?
This recipe has quick prep time and makes 6 tacos in one stovetop session. These work well as a component in a larger meal rather than a standalone batch-prep meal.
Can Chipotle Chicken Tacos fit into fat loss?
At 150 calories and 3g protein per taco with 5g fat, these serve best as a vehicle for high-protein fillings during fat loss phases. Use them to wrap grilled chicken breast, lean ground turkey, or beans to create a balanced macronutrient meal.
