Chipotle Chicken Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	3%	1%
protein add	100%	100%
salt	1%	0%
aromatics	18%	1%
vegetables and beans	0%	2%
liquid	26%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
80 g	1/2 cup finely chopped onion
3 g	1 1/2 teaspoons ground cumin
2 g	1 teaspoon paprika
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon garlic powder
0 g	1/4 teaspoon dried oregano
454 g	1 pound shredded rotisserie chicken
118 g	1/2 cup water
15 g	1 chipotle pepper, (diced)
5 g	2 teaspoons chipotle in adobe sauce, (from the can)
	Corn or flour tortillas, (for serving)
	Optional toppings: shredded cheese or crumbled queso fresco, shredded lettuce or cabbage, sour cream or plain Greek yogurt, guacamole or avocado slices, pickled red onions, sliced jalapeños, diced tomatoes, radish slices, salsa or pico de gallo, fresh cilantro, lime wedges

Method: 3 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Really good recipe! I didn't feel like grinding cumin seeds, so I used an adobe chipotle spice blend I purchased from a local spice store instead of the spices in the recipe. What I liked was the adobo sauce from the chilis (again laziness prevailed so no ” — a cook, 4.0★

“I used chicken thighs instead of rotisserie chicken and it was so delicious! My husband kept telling me how they were the best tacos ever and to keep this recipe and make it when we have guests come over and everyone will be so impressed.” — a cook, 5.0★