Crispy Honey Chipotle Chicken Tacos 🌮

Hey Famlee 💕

This is the one. You’ve seen it, you’ve asked for it in every comment section - here it finally is, in full.

Smoky, spicy, slightly sweet chipotle chicken, folded into a crispy, cheese-crusted tortilla, topped with a cool, garlicky chipotle crema. Every part of this taco is doing something, and it all comes together into the payoff you’ve seen in the videos.

Makes: 5–6 tacos

Chipotle Chicken Marinade

• 2 chicken breasts, cut into bite-sized pieces

• ¼–⅓ cup chipotle peppers in adobo sauce (¼ cup for mild, ⅓ cup for spicy)

• ½ jalapeño

• Juice of ½ lemon

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp dried oregano

• 1 tsp salt

• 1 tsp smoked paprika

• 1 tsp onion powder

• Black pepper, to taste

• 3–4 garlic cloves

• 1 tsp honey

• 3 tbsp olive oil

For Cooking

• 1 tbsp unsalted butter

For Assembly

• 5–6 small flour or corn tortillas

• 2 cups shredded mozzarella cheese

• ¼ cup vegetable oil, for cooking

Chipotle Crema

• ½ cup mayonnaise

• ⅓ cup sour cream

• 2–3 tbsp blended chipotle peppers in adobo sauce (adjust to taste)

• 3 garlic cloves

• 1 jalapeño

• ⅓ cup fresh cilantro

• ½ tbsp honey

• Juice of 1 lemon

• Salt and black pepper, to taste

Make the chipotle crema

1. Slice the jalapeño in half lengthwise and remove the seeds.

2. Roast the jalapeño in the air fryer at 400°F for 4–5 minutes per side, or in the oven at 450°F for 8–10 minutes per side, until softened, blistered, and lightly charred.

3. Let it cool slightly, then gently peel off the skin.

4. Add the roasted jalapeño, mayonnaise, sour cream, chipotle peppers in adobo, garlic, cilantro, honey, lemon juice, salt, and black pepper to a blender.

5. Blend until smooth. Taste and adjust with more salt or chipotle peppers, if desired.

6. Refrigerate until ready to use.

Marinate and cook the chicken

7. In a blender, combine the chipotle peppers in adobo, jalapeño, honey, and garlic. Blend until smooth.

8. Pat the chicken dry and transfer to a large bowl. Pour the chipotle mixture over the chicken, then add the cumin, coriander, oregano, salt, smoked paprika, onion powder, black pepper, lemon juice, and olive oil. Mix until every piece is evenly coated. Cover and marinate for 30 minutes.

9. Heat a large skillet over high heat. Once hot, add the chicken in a single layer and cook for 6–7 minutes, stirring occasionally, until fully cooked.

10. Turn off the heat. Add the butter and toss until completely melted and evenly coating the chicken.

Assemble and crisp the tacos

11. Heat a clean skillet over medium heat and drizzle in the vegetable oil. Let it heat for about 2–3 minutes.

12. Place a tortilla into the skillet and sprinkle a generous layer of mozzarella evenly over the entire tortilla. Once the cheese is about halfway melted (about 2 minutes), add a layer of chicken and top with a little more mozzarella.

13. Fold the tortilla in half, flip it, then reduce the heat to medium-low. Cook for 1–2 minutes, until the bottom is golden brown and the cheese has fully melted, watching closely so it doesn’t burn. Flip once more if needed to crisp the other side.

14. Repeat with the remaining tortillas, adding more oil as needed.

15. Serve immediately with the Chipotle Crema and Pico de Gallo.

Jess’ Tips 💕

This chipotle crema makes extra - store leftovers in an airtight container in the fridge for up to 4 days.

You may need to drizzle in a little more oil between tacos to help each one turn out evenly golden and crispy.

Want them sweeter? Add an extra 1 tbsp honey to the marinade.

Browning too fast? Reduce the heat slightly so the tortilla doesn’t burn before the cheese finishes melting.

Make these and tell me how they turned out - drop a comment or tag me, I want to see that crema drizzle 🥹💕

Love you, Famlee.

Jess