Can you believe that Baking Mischief is more than a year old and I’ve never posted a single taco recipe!? Well, that ends today, because I’m sharing Chipotle Chicken Tacos with Yogurt Sauce! These are a copycat recipe for the Chipotle Chicken Tacos from one of my favorite local taco joints, and it’s a pretty successful recreation (if I do say so myself). I even managed to healthy them up a bit. See Also: Carnitas Tacos
For the meat, I used boneless skinless chicken thighs since they give the best, moistest texture without a lot of fuss and cook up quick. Then the chicken gets served over a bed of shredded cabbage and topped with homemade Pico de Gallo (or store-bought if you don’t feel like chopping), and chipotle yogurt sauce. And it’s soooo good! I’m becoming a bigger and bigger fan of using yogurt as a topping for savory dishes (see also, my Chicken Shawarma with Yogurt Sauce). It has all the tang and creamy texture of sour cream, but with a fraction of the calories. When it’s paired with strong flavors like chipotle and lime, the “yogurt” taste is very minimal, and instead feels more like just a rich and delicious sauce you can slather over your tacos without guilt. It’s a shame it took so long for Baking Mischief to finally get a taco recipe, but I think this one was worth waiting for. 🙂
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As written, this Chipotle Chicken Taco recipe serves 2. To change the recipe yield, hover over the number of servings in the recipe card (or click if you are on mobile) and slide the slider–see recipe notes on serving size. *This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
