whole30 chicken adobo tacos with chipotle mayo

chicken adobo tacos

Up your chicken tacos by swapping in chicken thighs marinated with a zesty adobo spice rub, fresh juices and a handful of cilantro!
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: low carb, tacos, whole30
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 325kcal
Author: Nichole

Ingredients

adobo chicken tacos

  • 2 pounds boneless, skinless chicken thighs
  • 1/4 cup lime juice
  • 1/4 cup pineapple juice - no sugar added
  • 2 tablespoons olive oil, plus more for skillet - (or avocado oil)
  • 1 tablespoon adobo seasoning spice
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper

To serve: your favorite tortillas, cotija cheese, cabbage, chipotle mayo, jalapeno, cilantro, tomato, radish, etc.

    shredded cabbage (optional garnish)

    • 1 cup shredded cabbage
    • 1 tablespoon apple cider vinegar

    chipotle mayo (optional)

    • 1/2 cup mayonnaise
    • 1-2 chipotle peppers from can + 1 tablespoon of adobo sauce
    • 2 tablespoons fresh lime juice
    • 1 pinch salt

    Instructions

    adobo chicken tacos

    • To a large bowl, or resealable bag, combine chicken thighs, juices, and spices. Mix well to combine. Marinate in refrigerator 30 minutes, up to 4 hours.
      To a medium skillet, over medium heat, add 1 tablespoon oil, once hot, add marinated chicken thighs and grill for 4-5 minutes. Flip and grill 4-5 more minutes, until chicken is cooked through at 165F. Remove from skillet and transfer to a cutting board. Allow to cool 5-7 minutes. Once cool, dice into bite-sized pieces.
      Stuff into your favorite tortilla vessel and top with your favorite garnishes; cabbage, chipotle mayo, cheese, cilantro, etc

    shredded cabbage (optional garnish)

    • To a bowl, combine cabbage, vinegar and salt. Toss well to combine and cover. Refrigerate at least 30 minutes. Can be made 1 day in advance.

    chipotle mayo (optional)

    • To a small bowl, combine all ingredients. Mix well using a fork to combine. Refrigerate at least 30 minutes. Can be made 1-2 days in advance. Will keep in fridge for up to 5 days, if using homemade mayo.

    Notes

    nutrition info is for one taco with cabbage and mayo, no tortilla.

    Nutrition

    Serving: 1taco | Calories: 325kcal | Carbohydrates: 8g | Protein: 23g | Fat: 27g | Fiber: 1g
    Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!