Flavor-Packed Elote Tacos with Chipotle Chicken & Veggies

Delightful Elote Tacos with Chipotle Chicken & Veggies, bursting with flavor and perfect for busy weeknights, gluten-free and customizable.

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Prep Time 30

Cook Time 15

Marinating Time 30

Total Time 1 15

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless, Skinless Chicken Thighs Can substitute with chicken breast or tofu.
2 tbsp Chipotle Powder Use chili powder for milder flavor.
1 tbsp Paprika
1 tbsp Cumin
1 tbsp Garlic Powder Substitute with fresh garlic if desired.
1 tbsp Onion Powder Fresh onion can be used instead.
1 tsp Kosher Salt Adjust to taste.
1 tbsp Oregano Italian seasoning works as a substitute.
2 tbsp Olive Oil Switch to avocado oil if desired.

For the Vegetables

2 Bell Peppers Any sweet variety works well.
1 Red Onion Can substitute with white or yellow onions.
2 cups Frozen Fire-Roasted Corn Fresh corn can enhance the flavor.

For the Toppings

1 cup Full-Fat Plain Greek Yogurt Use dairy-free yogurt for a vegan option.
1/2 cup Cotija Cheese Can be omitted for dairy-free.
1/4 cup Cilantro or Parsley Adjust based on preference.
2 Chopped Green Onion
1 Jalapeño Remove seeds for milder taste.

For the Tortillas

8 Almond Flour Tortillas Substitute with your favorite small tortillas.
1 whole Lime Essential for serving.

Equipment

Oven
Baking sheet
Mixing bowl
Skillet

Method

Step-by-Step Instructions

Prepare Marinade by mixing chipotle powder, paprika, cumin, garlic powder, onion powder, kosher salt, oregano, and olive oil in a small bowl. Toss chicken thighs in half of the mixture and marinate for at least 30 minutes.
Preheat your oven to 425°F (220°C) while the chicken is marinating. Prepare a baking sheet for roasting.
Wash and chop bell peppers and red onion. Combine with remaining olive oil and spice mixture.
Spread marinated chicken and veggies on the baking sheet. Roast for about 15 minutes until chicken is cooked and veggies are tender.
Chop roasted chicken into bite-sized pieces after cooling and set aside.
Mix Greek yogurt, lime juice, and leftover spices with the frozen corn in a bowl.
Warm tortillas. Layer roasted veggies and chicken on each, followed by the corn mixture.
Garnish with Cotija cheese, green onions, cilantro, and jalapeños. Serve with lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Experiment with protein options like shrimp or tofu, and try different tortillas to switch up the flavors.

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