Ground Chicken & Chipotle Hard Tacos

Ground Chicken & Chipotle Hard Tacos
  • 6Servings


  • 1 small red onion, very thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 limes, juiced (about 4 tbsp.)
  • 2 teaspoons light agave
  • Salt and pepper
  • 1 tablespoon canola or vegetable oil
  • 1 pound ground chicken
  • 1 small onion, chopped
  • 2 large cloves garlic, chopped
  • 1 teaspoon (about 1/3 palmful) ground coriander
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • A pinch ground cinnamon
  • 1/2- 1 cup chicken stock
  • 2 tablespoons pureed chipotles in adobo sauce (puree the whole can and keep the leftovers in the freezer)
  • 6 - 8 large, flat-bottom hard taco shells
  • For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese, chopped romaine hearts, chopped yellow or green tomatoes, cilantro leaves and green hot sauce


Preheat the oven to 325 degrees .

In a medium bowl, combine the red onion, jalapeno, the juice of 1 lime and 1 tsp. agave. Season liberally with salt and pepper and toss to combine. Let stand a few minutes until juices form. Toss the pickled onions again before serving.

Meanwhile, in a large nonstick skillet, heat the oil, one turn of the pan, over medium-high. When the oil ripples and begins to smoke, add the chicken and cook, breaking up the meat with a spoon, until browned, about 3 minutes. Add the onion, garlic, coriander, cumin and cinnamon; season and stir to toast the spices, about 1 minute. Add 1/2 cup of the stock, the chipotle puree and 1 tsp. agave. Bring to a bubble, then reduce the heat to medium-low. Simmer, adding more stock if dry, until the flavors meld and the sauce thickens, 10 to 15 minutes. Stir in the remaining lime juice; remove from the heat.

While the chicken mixture is simmering, put the taco shells on a baking sheet and bake until golden, 5 to 8 minutes.

Fill the taco shells with the chicken, pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce.