Chipotle Chicken Tacos with Yogurt Sauce
Chipotle Chicken Tacos with Yogurt Sauce make a fabulous easy dinner that's light on calories and heavy on flavor!
Servings 2
Calories 446kcal
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
A note on serving size: I usually find that 1 chicken thigh/2 tacos is plenty, but if feeding big eaters, 2 thighs/person is a safer bet.
Serving size is 2 tacos/person, but sauce and pico de gallo will stretch to make up to 8 tacos.
*If you have chipotle powder, you can substitute powder for the sauce. Start with 1/8 teaspoon powder and add more to taste.
Leftover chipotle peppers can be frozen in a cling wrap-lined ice cube tray or peppers alone on a sheet of parchment paper and then stored together in a plastic bag in the freezer for up to 3 months.
Nutrition
Calories: 446kcal