Baked Chipotle Chicken Tacos
These creamy baked chipotle chicken tacos are crispy, cheesy, and just the right amount of spicy — baked in the oven for a mess-free weeknight dinner. With homemade chipotle aioli and oven-baked chipotle chicken, they’re high-protein, easy to meal prep, and absolutely addictive.
Ingredients
For the chipotle chicken (use rotisserie chicken to make this easy, but homemade is best):
- 1½ lbs chicken thighs or breasts
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp chipotle chipotle seasoning I like Mrs. Dash or you can just use chipotle in adobo sauce and add extra seasonings like: cumin, onion powder and paprika.
- 1 tsp garlic powder
- 1 tsp salt
For the chipotle aioli:
- ½ cup Greek yogurt or light mayo
- 1 tbsp chipotle in adobo sauce plus ½ chipotle pepper for extra heat
- 1 tsp lime juice
- ½ tsp honey
- Pinch of salt + garlic powder
For the tacos:
- 8 small flour or gluten-free tortillas
- ¾ cup shredded Monterey Jack cheese or pepper jack for extra heat
- ¼ cup chopped cilantro
- Olive oil spray or brush for crisping
Let's Make It
- Bake the chicken: Preheat oven to 400°F. Whisk olive oil, honey, lime juice, chipotle, garlic, and salt in a small bowl. Coat chicken in the mixture and bake for 20–25 minutes, or until fully cooked (165°F internal temp). Chop or shred once slightly cooled.
- Make the aioli: In a small bowl, combine Greek yogurt, chipotle, lime juice, honey, salt, and garlic powder. Stir until smooth. Adjust spice level by adding more chipotle or adobo sauce if desired.
- Assemble tacos: Lay tortillas on a baking sheet. Spread a thin layer of aioli, add shredded chipotle chicken, sprinkle with cheese, and a few cilantro leaves. Fold in half.
- Bake: Lightly brush or spray the tops with olive oil. Bake at 425°F for 10–12 minutes, flipping halfway until golden, crispy, and melted inside.
- Serve: Drizzle with extra chipotle aioli and top with fresh cilantro or sliced jalapeños.