Chipotle Chicken Tacos

smashed cheesy street tacos and crunchy hard shell tacos with one marinade that does it all

I love working smarter, not harder, and this recipe is just that. One marinade, two completely different tacos, and dinner is handled in under 30 minutes. These chipotle chicken tacos came out of a partnership I did with Taco Bell for an IG reel, and the whole concept was bringing that Taco Bell flavor home with a from-scratch spin. The reel is on my page if you want to see it in action, but the full recipe lives here.

Two ways to eat this chicken. The first is a smashed cheesy street taco with a flour tortilla brushed with chipotle sauce, filled with cheese, pressed, and seared until the outside is golden and the cheese is melted into the chicken. Open it up and fill it with fresh pico. The second is a classic hard-shell taco, with Taco Bell’s crunchy, seasoned shells loaded with everything. Both are good. Having both on the table at once?? Even better for a full-fledged taco night.

This post is not sponsored. Just a recipe I made, loved, and wanted to share properly.

Serves 4

Chipotle Chicken

• 2 lbs chicken breasts, sliced thin

• ¼ cup chipotle sauce

• ¼ cup plain yogurt

• ¼ cup Taco Bell Fire Sauce

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp cumin

Pico de Gallo

• 3 roma tomatoes, diced

• ½ red onion, diced

• 1 handful cilantro, chopped

• 2 limes, juiced

• Pinch of salt

Smashed Cheesy Street Tacos

• Flour tortillas

• Oaxaca or mozzarella cheese, shredded

• Chipotle sauce, for brushing

• Pico de gallo

Hard Shell Tacos

• Hard taco shells

• Shredded lettuce

• Pico de gallo

• Taco Bell Chipotle Creamy Sauce (or chipotle mayo)

• Lime

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Make the pico de gallo

1. Combine diced tomatoes, red onion, and cilantro in a bowl.

2. Squeeze in lime juice and add a pinch of salt.

3. Toss well and set aside. The longer it sits, the better it gets, so make this first.

Marinate and cook the chicken

4. Slice chicken breasts in half.

5. In a bowl, combine chipotle sauce, yogurt, fire sauce, and all the seasonings. Add the chicken and toss until every piece is fully coated.

6. Let it marinate for at least 15 minutes while you prep everything else. If you have more time, 30 minutes gets you a deeper flavor.

7. Heat a pan or cast-iron skillet over medium-high heat, drizzling in a little oil until it shimmers.

8. Sear the chicken in batches; don’t crowd the pan. Cook 3-4 minutes per side until cooked through and slightly charred at the edges.

9. Remove from heat and let rest for 5 minutes before cubing. Resting lets the juices redistribute back into the meat instead of running out the second you cut into it.

10. Cube the chicken and set aside. This same chicken goes into both tacos.

Make the smashed cheesy street tacos

11. Brush one side of a flour tortilla with chipotle sauce.

12. Place the tortilla sauce-side down in a hot pan over medium heat.

13. Add a handful of shredded cheese and a scoop of cubed chicken to one half of the tortilla.

14. Fold the tortilla over and press down firmly with a spatula.

15. Cook 2-3 minutes per side until the outside is golden and crispy and the cheese is fully melted.

16. Open the taco and fill with pico de gallo. Serve immediately.

Build the hard shell tacos

17. Fill each crunchy shell with cubed chicken.

18. Top with shredded lettuce and pico de gallo.

19. Drizzle with Taco Bell Chipotle Creamy Sauce or Chipotle Mayo, and a few dashes of hot sauce.

20. Finish with a squeeze of fresh lime.

My chicken is dry. It was either cooked too long or the slices were too thick. Thin slices cook fast, so 3-4 minutes per side is usually enough. Pull them as soon as they’re cooked through and always let them rest before cutting.

My smashed taco isn’t getting crispy. The pan wasn’t hot enough, or there wasn’t enough pressure when pressing. Make sure the pan is properly preheated before adding the tortilla, and press it down firmly with a flat spatula.

My cheese isn’t melting before the tortilla burns. Cover the pan with a lid for the first minute or two. The trapped steam melts the cheese faster without over-toasting the outside.

If you recreate this recipe at home, I would love to hear your feedback! 🫶🏼

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