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Smokey Chipotle Chicken Tacos

Prep Time40 mins
Cook Time15 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken Recipe, Chicken Tacos, Chipotle Tacos, Comfort Food, Tacos
Servings: 4
Author: The Farmer's Wife

Equipment

  • 6 Quart Instant Pot

Ingredients

  • 6 6-inch flour tortillas or corn tortillas
  • 1/4 cup blue cheese crumbles
  • 1 lime, cut into quarters

Shredded Chicken

  • 2 boneless, chicken breasts
  • 1 1/2 cup chicken broth
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp Chili powder
  • 1-2 tsp lime (or lemon) juice

Red Cabbage Slaw

  • 1/4 - 1/3 small red cabbage, chopped
  • 1 small onion, chopped
  • 1/4 - 1/3 green pepper, chopped
  • 2-3 carrots, roughly grated
  • 1/2 - 1 tsp salt
  • 1/2 -1 tsp ground pepper
  • 1 tsp lemon juice
  • 1-2 tbsp miracle whip or mayonnaise

Chipotle Aioli

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp chipotle in adobo
  • 1/3 cup vegetable oil
  • 1/3 cup miracle whip can use mayonnaise

Instructions

  • Place the two defrosted chicken breasts, chicken broth, and chicken seasonings into inner pot of the 6 qt. Instant Pot.
  • Set Instant Pot to Poultry setting, with pressure stopper set to vent. Chicken will cook about 10-15 minutes, depending on how long it takes to get instant pot up to temperature and pressure.
  • While chicken is cooking, chop onion, green pepper, and red cabbage and place in mixing bowl. Add grated carrot, salt, ground pepper, lemon juice, and 1 tablespoon miracle whip. Add more seasoning, miracle whip, and lemon juice to taste. Mix well.
    Red cabbage slaw ready for tacos
  • For the chipotle aioli sauce: mix the egg yolks, lemon juice, garlic powder, salt, ground pepper, and chipotles in adobo in a food processer; electric would be quickest but a hand processeor also works.
    Blending the base for the smokey chipotle sauce with manual food processor
  • Once the above ingredients have been mixed well; add in vegetable oil and miracle whip (or mayonnaise) until smooth. Season chipotle sauce to taste.
  • After chicken is done, be sure to carefully set the pressure gauge to vent, waiting until all pressure steam has been released. Once released, transfer chicken breasts to a plate and shred with two forks.
    Shredding instant pot chicken breasts
  • To build tacos:
    Warm tortilla shells on a skillet over the stove or in the microwave.
    Spread a tablespoon of sour cream and a tablespoon of chipotle sauce on the tortilla.
    Place a "handfull" (open to interpretation on the amount) of cabbage slaw on top of sauces.
    Add shredded chicken on top of cabbage slaw layer.
    Add blue cheese crumbles, extra chipotle sauce, and mild salsa (if desired).
    Squeeze a quarter of fresh lime juice on top.
  • Bon appetit!
    completed chipotle chicken tacos

Notes

With this recipe, I tried using my new Instant Pot for the shredded chicken. In a pinch it worked great! If your thinking more in advance to meal prep and don't have an instant pot, a crock pot would be a good substitute!