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Homemade Two Layer Guacamole and Chipotle Chicken Tacos. recipe photo
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Two Layer Guacamole and Chipotle Chicken Tacos.

Smoky chipotle-marinated chicken is served in a flour-wrapped hard shell with guacamole and a charred tomatillo-peach salsa for bright, layered tacos.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 cloves garlic minced or grated
  • 2 each chipotle chiles in adobo finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • 8 each flour tortillas warmed
  • 8 each hard taco shells warmed
  • 1-2 cups guacamole
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup cotija cheese
  • fresh cilantro and/or microgreens for serving
  • grilled corn kernels removed, for serving (optional)
  • 2 each tomatillos peeled
  • 2 each peaches quartered
  • 1 each jalapeño seeded and chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • juice of 2 limes lime juice
  • kosher salt to taste (for salsa)

Instructions

  • Place the chicken, olive oil, honey, minced garlic, chopped chipotle chiles, chili powder, smoked paprika, cumin, and a generous pinch of kosher salt and black pepper into a large gallon-size zip-top bag. Seal and massage to coat the chicken, then chill for at least 1 hour or up to 12 hours.
  • While the chicken marinates, preheat the broiler to high and line a baking sheet with parchment.
  • Add the peeled tomatillos and quartered peaches to the prepared baking sheet and broil 3–5 minutes, turning once or twice, until the tomatillos are mostly charred; remove and let cool slightly.
  • Transfer the charred tomatillos and peaches to a blender or food processor. Add the seeded chopped jalapeño, 1/4 cup cilantro, 1/4 cup basil, juice of 2 limes, and salt to taste; blend until mostly smooth. Transfer salsa to a jar and refrigerate until serving.
  • Heat a grill, grill pan, or skillet over medium-high. Remove the chicken from the marinade and grill until lightly charred and cooked through, about 10–12 minutes total, turning occasionally.
  • Transfer the cooked chicken to a cutting board, rest 5 minutes, then slice thinly against the grain or shred.
  • Warm the flour tortillas and hard taco shells. Spread a little guacamole on each warmed flour tortilla, wrap it around a hard taco shell, then fill with sliced chicken, peach-tomatillo salsa, shredded cheddar and crumbled cotija. Top with grilled corn (if using), cilantro, and microgreens.
  • Serve immediately.

Equipment

  • gallon zip-top bag
  • broiler-safe baking sheet
  • Parchment Paper
  • Blender or food processor
  • grill, grill pan, or skillet
  • Cutting board and knife
  • Tongs

Notes

  • You can bake the chicken at 350°F for 25–30 minutes if preferred.
  • To make quick guacamole, mash 3 avocados with 1 seeded and diced jalapeño, 1/4 cup chopped cilantro, juice of 1 lime, and a pinch of salt.