Baja Chicken Tacos Recipe

Zesty lime juice and smoky chipotle peppers elevate these Baja chicken tacos to a coastal favorite you’ll always want at the center of your summer taco bar. It’s delicious with chilled Mexican beer, salty tortilla chips, spicy street corn, fresh mango salsa; in fact most things.

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Baja Chicken Tacos Recipe Ingredients

For the Chicken:

• 2–3 lbs boneless chicken breasts
• 1 red onion, diced
• 2 chipotle peppers + 2 tsp adobo sauce
• 1 1/2 tsp ground cumin
• 2 tsp dried oregano
• 4 garlic cloves, minced
• 1/2 cup fresh lime juice
• 2 tsp honey
• 1 tsp salt
• 1/4 tsp black pepper
• 12 oz Mexican beer (like Corona or Modelo)

For the Baja Sauce:

• 1 garlic clove
• 1 jalapeño, chopped
• 1/2 cup fresh cilantro
• 2 tbsp lime juice
• 1 tsp honey
• 2 tsp fajita seasoning
• 1/2 cup mayonnaise
• 1/2 cup sour cream

For Serving:

• Tortillas (corn or flour)
• Queso fresco, crumbled
• Shredded cabbage
• Sliced avocado
• Fresh lime wedges
• Extra cilantro for garnish

How To Make Baja Chicken Tacos Recipe

1. Build your base sauce: In a medium bowl, whisk together the chipotle peppers, adobo sauce, cumin, oregano, minced garlic, lime juice, honey, salt, and black pepper. Stir this mixture until the honey is fully dissolved and the spices are well-distributed; this marinade is the secret to that deep, smoky Baja flavor.
2. Load the slow cooker: Begin by scattering the diced red onion across the bottom of your slow cooker. Arrange the chicken breasts in a single layer over the onions, then pour your prepared marinade and the entire bottle of Mexican beer over the top. The beer helps tenderize the chicken while adding a subtle, malty depth to the sauce.
3. Simmer until tender: Cover the slow cooker and cook on the Low setting for 4 to 6 hours, or on High for 2 to 3 hours. You’ll know the chicken is ready when it pulls apart effortlessly with a fork.
4. Blend the Baja sauce: While the chicken is finishing, prepare your creamy topping. Throw the garlic, jalapeño, cilantro, lime juice, honey, mayo, sour cream, and fajita seasoning into a blender. Whiz the mixture until it is perfectly smooth and vibrant green, then store it in the fridge to let the flavors meld.
5. Shred and let it soak: Once the chicken is tender, transfer the breasts to a large bowl and shred them using two forks. Return the shredded meat to the slow cooker and let it chill in the remaining juices for about 10 minutes; this allows the meat to soak up all the liquid, ensuring every bite is incredibly juicy and flavorful.
6. Assemble your tacos: Warm your tortillas in a dry skillet until they are pliable. Fill each tortilla with a generous heap of the shredded chicken, then top with shredded cabbage, crumbled queso fresco, and avocado slices. Drizzle that chilled Baja sauce over the top like you mean it and serve with extra lime wedges on the side.

Recipe Tips

• How to get the juiciest chicken: Don’t skip the “soak” step. Shredding the chicken and putting it back into the warm slow cooker liquid for 10 minutes allows the fibers to rehydrate with the concentrated spices and beer reduction.
• Why use Mexican beer: The acidity and carbonation in a light Mexican lager help break down the proteins in the chicken breast, which can otherwise be a bit dry in a slow cooker.
• How to control the heat: If you prefer a milder taco, remove the seeds and ribs from the jalapeño before blending the Baja sauce. For the chicken, one chipotle pepper is usually enough for a subtle warmth without a heavy burn.
• Best way to warm tortillas: For a truly authentic experience, char your corn tortillas directly over a gas flame for 10 seconds per side until the edges are slightly toasted.

What To Serve With Baja Chicken Tacos Recipe?

This Baja Chicken Tacos Recipe is a vibrant, smoky meal that needs a fresh or savory pairing! A side of Mexican Street Corn (Elote) is the classic choice for a creamy, salty contrast. For a lighter touch, a bowl of Fresh Mango Salsa adds a lovely tropical sweetness that pairs perfectly with the chipotle chicken! A cold Mexican Lager with a lime wedge or a Pineapple Margarita pairs wonderfully with the zesty Baja sauce.

How To Store Baja Chicken Tacos Recipe

• Refrigerate: Store the shredded chicken in its juices in an airtight container for up to 4 days. The Baja sauce will stay fresh in the fridge for about 5 days.
• Reheat: Warm the chicken in a skillet over medium heat with a splash of the leftover cooking liquid to keep it moist.
• Freeze: The shredded chicken freezes beautifully! Store it in a freezer-safe bag with the juices for up to 3 months. Thaw in the fridge before reheating. It is not recommended to freeze the Baja sauce as the mayo and sour cream will separate.

Baja Chicken Tacos Recipe Nutrition Facts

• Calories: 310 kcal (per 2 tacos)
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 75 mg
• Sodium: 620 mg
• Total Carbohydrates: 24 g
• Protein: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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