Raspberry Chipotle Chicken Tacos

Shredded chicken tossed with sweet, spicy, and just a little it tangy raspberry chipotle sauce, topped with cotija cheese, cilantro, and avocado.

Course Main Course

Cuisine Mexican

Keyword chipotle chicken tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings tacos

Calories 268kcal

Author Kelli Shallal MPH RD

Ingredients

3 cups shredded chicken
½ batch raspberry chipotle sauce
12 6-inch tortillas
¾ cup fresh cilantro leaves
¾ cup cotija cheese
¾ cup green onions, chopped
3 avocados

Instructions

Toss shredded chicken with raspberry chipotle sauce, set aside.
I like to brown my tortillas by heating them on a non-stick skillet sprayed with cooking spray until they get warm and slightly browned on each side.
Fill each tortilla with ¼ cup chicken sauce mixture, top with ¼ avocado slices, one tablespoon cotija cheese, one tablespoon cilantro, and one tablespoon green onion.

Notes

I made my shredded chicken in the slow cooker, it's super easy! All you do is just add the chicken and enough broth almost to cover it. Then you let it cook for 4-6 hours on high or 6-8 on low until it shreds quickly with a fork. Drain, shred, and you have your shredded chicken for tacos!

Nutrition