Name: Chipotle Lime Chicken Tacos with Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 1 1/2 tsp chipotle chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; Juice and zest of 2 limes; 8 small corn tortillas (look for low-carb if possible); 1/2 cup diced red onion; 1/2 cup chopped fresh cilantro; 1 large avocado, sliced; For the Roasted Tomatillo Salsa:; 6 medium tomatillos, husked and rinsed; 1 jalapeño, stemmed; 2 cloves garlic, unpeeled; 1/4 cup chopped fresh cilantro; 1/2 tsp kosher salt; Juice of 1 lime

Chipotle Lime Chicken Tacos with Roasted Tomatillo Salsa

RusticPear3588

These Chipotle Lime Chicken Tacos are a celebration of bold Mexican flavors, perfectly aligned with your high-protein, low-carb goals. The juicy, spice-rubbed chicken is accented by zesty lime and a hint of smoky chipotle. The roasted tomatillo salsa brings a tangy, fresh punch—using a classic Mexican technique of charring veggies under the broiler. Piled onto warm corn tortillas and finished with creamy avocado, crisp red onion, and cilantro, every bite is balanced with creamy, crunchy, spicy, and acidic notes. This quick, vibrant dinner is sure to satisfy and impress, even on busy nights.

Ingredients

Instructions

Preheat broiler to high. Place tomatillos, jalapeño, and garlic cloves on a baking sheet. Broil, turning once, until blistered and lightly charred, 7-10 minutes. Let cool, then peel garlic.
Transfer roasted tomatillos, jalapeño, peeled garlic, cilantro, 1/2 tsp salt, and lime juice to a blender. Blend until mostly smooth for a rustic salsa. Set aside.
In a medium bowl, combine chicken breasts, olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, pepper, lime juice, and lime zest. Toss to coat evenly.
Heat a large skillet or grill pan over medium-high heat. Cook chicken 6-7 minutes per side, or until cooked through and juices run clear. Rest 5 minutes, then slice thinly.
Warm corn tortillas in a dry skillet or directly over gas flame until pliable and slightly charred.
Assemble tacos: Layer chicken slices in tortillas. Top with roasted tomatillo salsa, diced red onion, avocado slices, and chopped cilantro. Serve immediately.