Cheesecake Factory Baja Chicken Tacos

This easy Baja Chicken Taco recipe is packed with flavor! Slow-cooked, beer-braised chicken is tender and juicy, perfect for tacos, burrito bowls, salads, or casseroles. Topped with a creamy Baja sauce, these tacos are a delicious meal for any night.

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Ingredients Needed:

For the Chicken:

• 2-3 pounds boneless, skinless chicken breasts, trimmed
• 1 whole red onion, diced
• 2 whole chipotle peppers in adobo, chopped + 2 teaspoons adobo sauce
• 1 ½ teaspoons cumin
• 2 teaspoons dried oregano
• 5 cloves garlic, minced (divided)
• ½ cup + 2 tablespoons lime juice (divided)
• 1 tablespoon honey (divided)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 12 ounces Mexican pale ale or Corona beer

For the Baja Sauce (Makes 1 Cup):

• 1 whole jalapeño, roughly chopped
• ½ cup fresh cilantro, roughly chopped
• 2 teaspoons fajita seasoning
• ½ cup mayonnaise
• ½ cup sour cream

For Serving (Optional):

• Warm corn or flour tortillas
• Queso fresco
• Shredded cabbage
• Sliced avocado
• Lime wedges
• Fresh cilantro

How To Make Baja Chicken Tacos?

1. To make the braising sauce, Mix chipotle peppers, adobo sauce, cumin, oregano, four cloves of garlic, ½ cup lime juice, two teaspoons honey, salt, and pepper in a bowl.
2. Prepare the slow cooker: Place diced onions in the bottom, then add the chicken and pour the sauce and beer over it.
3. Cook the chicken: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until tender and easy to shred.
4. To make the Baja sauce, Blend 1 clove garlic, jalapeño, cilantro, 2 tablespoons lime juice, 1 teaspoon honey, fajita seasoning, mayonnaise, and sour cream until smooth.
5. Shred the chicken: Use two forks to shred the chicken and mix it with the cooking liquid for extra flavor.
6. Assemble the tacos: Fill warm tortillas with shredded chicken, add toppings, and drizzle with Baja sauce. Enjoy!

Recipe Tips:

• Use Fresh Lime Juice: Bottled lime juice won’t give the same fresh and zesty flavor. Always use freshly squeezed lime juice for the best taste in both the chicken and the Baja sauce.
• Sear the Chicken for Extra Flavor: Before adding the chicken to the slow cooker, quickly sear it in a hot pan for 2 minutes per side. This adds a rich, smoky taste to the shredded chicken.
• Let the Chicken Rest Before Shredding: Once the chicken is cooked, let it sit for about 10 minutes before shredding. This helps keep the meat juicy and prevents it from drying out.
• Adjust the Baja Sauce to Your Taste: If you prefer a milder sauce, remove the jalapeño seeds before blending. For extra heat, add a little more chipotle sauce or a pinch of cayenne pepper.
• Toast the Tortillas for the Best Texture: Heat your tortillas on a dry pan or over an open flame for a few seconds on each side. This makes them soft yet slightly crispy, giving the tacos the perfect texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Baja Chicken cool completely, then put it in an airtight container. Store it in the fridge for up to 4 days. Keep the Baja sauce and toppings separate.
• Freeze: After the Baja Chicken cools, place it in a freezer-safe container and freeze for up to 3 months.
• Reheat: Heat a pan over medium-low heat and add the shredded chicken with a splash of broth or water. Stir occasionally and cook for 4-5 minutes until hot.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 35g

Try More Cheesecake Factory Recipes:

• Cheesecake Factory Chicken Costoletta
• Cheesecake Factory Chicken Parm Pizza
• Cheesecake Factory Chicken Bellagio