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Elote Tacos with Chipotle Chicken & Veggies

Elote Tacos with Chipotle Chicken & Veggies for a Flavorful Feast

Elote Tacos with Chipotle Chicken and Veggies are a delicious celebration of flavor that capture homemade comfort, making them ideal for dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chipotle Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Can substitute with chicken breast or tofu
  • 1 tablespoon Chipotle Powder Substitute with chili powder for milder flavor
  • 1 teaspoon Paprika No substitutions needed
  • 1 teaspoon Cumin Ground coriander can be used as an alternative
  • 1 teaspoon Garlic Powder Fresh garlic can be added for a more robust taste
  • 1 teaspoon Onion Powder May replace with finely chopped fresh onion
  • 1 teaspoon Kosher Salt Adjust to taste as needed
  • 1 teaspoon Oregano Italian seasoning can work as substitute
  • 2 tablespoons Olive Oil Avocado oil makes a great alternative
For the Veggies
  • 1 cup Bell Peppers Any sweet variety works beautifully
  • 1 medium Red Onion May swap with white or yellow onion if preferred
  • 1 cup Frozen Fire-Roasted Corn Use fresh corn for enhanced flavor
  • 1 medium Jalapeño Remove seeds for milder taste if desired
For the Toppings
  • 1 cup Full-Fat Plain Greek Yogurt Substitute with dairy-free yogurt for lactose intolerance
  • 1/2 cup Cotija Cheese Can be omitted for dairy-free version
  • 1/4 cup Cilantro or Parsley Swap with basil for unique flavor
  • 2 tablespoons Chopped Green Onion Optional garnish
  • 1 whole Lime Serve alongside to enhance flavors
For the Wrap
  • 8 count Almond Flour Tortillas Corn or whole wheat tortillas are great alternatives

Equipment

  • baking sheet
  • mixing bowl
  • skillet
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Prepare Marinade: In a small bowl, combine chipotle powder, paprika, cumin, garlic powder, onion powder, kosher salt, and oregano. Toss chicken thighs with half the olive oil and the spice mixture until evenly coated. Marinate for at least 30 minutes.
  2. Preheat Oven: Set oven temperature to 425°F (220°C). Chop bell peppers and red onion.
  3. Prepare Veggies: Toss chopped bell peppers and red onion with remaining olive oil and leftover spice mixture.
  4. Roast: Spread marinated chicken and spiced veggies on a baking sheet in a single layer. Roast for about 15 minutes or until chicken reaches 165°F and veggies are tender.
  5. Chop Chicken: Allow chicken to cool slightly. Chop into bite-sized pieces.
  6. Make Corn Mixture: In a medium bowl, combine Greek yogurt, lime juice, spices, and frozen corn. Mix well.
  7. Assemble Tacos: Warm almond flour tortillas, then layer with roasted veggies, chopped chicken, and corn mixture.
  8. Garnish and Serve: Top with crumbled cotija cheese and lime juice. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 750IUVitamin C: 70mgCalcium: 150mgIron: 3mg

Notes

For optimal taste, assemble tacos just before serving. Keep components separate during storage to maintain freshness.

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