Chipotle Chicken Tacos with Yogurt Sauce make a fabulous easy dinner that’s light on calories and heavy on flavor!
Can you believe that Baking Mischief is more than a year old and I’ve never posted a single taco recipe!? Well, that ends today, because I’m sharing Chipotle Chicken Tacos with Yogurt Sauce!
These are a copycat recipe for the Chipotle Chicken Tacos from one of my favorite local taco joints, and it’s a pretty successful recreation (if I do say so myself). I even managed to healthy them up a bit.
See Also: Carnitas Tacos
For the meat, I used boneless skinless chicken thighs since they give the best, moistest texture without a lot of fuss and cook up quick.
Then the chicken gets served over a bed of shredded cabbage and topped with homemade Pico de Gallo (or store-bought if you don’t feel like chopping), and chipotle yogurt sauce. And it’s soooo good!
I’m becoming a bigger and bigger fan of using yogurt as a topping for savory dishes (see also, my Chicken Shawarma with Yogurt Sauce). It has all the tang and creamy texture of sour cream, but with a fraction of the calories.
When it’s paired with strong flavors like chipotle and lime, the “yogurt” taste is very minimal, and instead feels more like just a rich and delicious sauce you can slather over your tacos without guilt.
It’s a shame it took so long for Baking Mischief to finally get a taco recipe, but I think this one was worth waiting for. 🙂
You Might Also Enjoy
- Crispy Slow Cooker Carnitas
- Carne Asada
- Chicken Fajita Sandwiches
- Carne Asada Tacos
- Freezer Burritos
- Salsa Chicken.
As written, this Chipotle Chicken Taco recipe serves 2. To change the recipe yield, hover over the number of servings in the recipe card (or click if you are on mobile) and slide the slider–see recipe notes on serving size.
Chipotle Chicken Tacos with Yogurt Sauce
Ingredients
Chicken
- 2 large or 4 small boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon pepper
Tacos
- 4 corn tortillas
- 1 cup Pico de gallo
- 2 cups thinly sliced cabbage
Chipotle Yogurt Sauce
- 1 5-ounce container plain Greek yogurt
- 1 teaspoon sauce from a can of chipotle peppers *
- Juice from 1/2 lime about 1 1/2 teaspoons juice
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 to 1/4 teaspoon salt
- Pepper to taste
Instructions
Chicken
- In a medium bowl, combine thighs, oil, and spices. Toss to coat. Set aside. Heat a medium frying pan over medium to medium high heat. Once hot, grease with cooking spray and add chicken thighs. Cook until well browned, 2 to 5 minutes. Flip and cook until an instant read thermometer inserted into the center of the thighs reads 160°F, 2 to 5 minutes. (If thighs are large, they may require a longer cooking time.)
- Transfer thighs to a plate. And allow to rest for 5 minutes before slicing.
Sauce
- Combine sauce ingredients and stir together.
Assemble
- Assemble tacos, top with pico de gallo and sauce, and enjoy.
Notes
*This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
