Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the taco shells are gluten-free.


"There was avocado, wrinkled and grumpy on the outside, green spring within, creamy as ice cream when smashed into guacamole. There were the smoky flavors of chipotle peppers and the sharp-sweet crunch of cilantro, which Lillian loved so much Abuelita would always give her a sprig to eat as she walked home." -Erica Bauermeister, The School of Essential Ingredients

The refrigerator light goes on...

I love tacos. There are so many great variations of tacos that you can make. This recipe for Chipotle Chicken Tacos is absolutely delicious: creamy, spicy, rich, and savory all at once. The two medium chipotles will give it a moderate spiciness, and you can add more or less depending on how much you like.

When you open a can of chipotle in adobo, it is unlikely that you will use all of the peppers in the can. I put each individual pepper in small Ziplock bags and then the smaller bags in a larger Ziplock. Freeze them and you will always have peppers on hand for your recipes: just choose the number you need for your dish.


Chipotle Chicken Tacos

Servings: 2 | Serving size: 3 tacos

Cooking time: 30 minutes

This recipe can easily be multiplied and the taco filling makes good leftovers, hot or cold. It's best to assemble the tacos just before eating.

Chipotle Chicken Tacos - a healthy recipe from Dr. Gourmet


  • 1 tsp olive oil
  • 2 Tbsp pumpkin seeds (pepitas)
  • 1 medium white onion (thinly sliced)
  • 6 ounces chicken breast (1/2 inch dice)
  • 2 medium chipotles in adobo (finely minced)
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 cup water
  • 1/4 cup white wine
  • 1 ounce goat cheese
  • 6 corn taco shells
  • 2 cups Romaine lettuce (thinly sliced)
  • 1/3 avocado (thinly sliced)

Place the olive oil in a skillet over medium-high heat.

Add the pumpkin seeds and cook, tossing frequently, for about 2 minutes.

Add the onions and reduce the heat to medium.

Cook for 8-10 minutes, tossing frequently, until the onion is translucent.

Add the chicken, chipotles, salt, and cumin and cook for another 2 minutes, stirring frequently.

Add the wine and the water, stir, and reduce the heat to low.

Simmer, covered, for about 5 minutes.

Remove the skillet from the heat and add the goat cheese.

Fold together gently until the goat cheese melts and is well incorporated.

Serve in corn taco shells topped with lettuce and avocado.

Nutrition Facts

Serving size: 3 tacos

Servings: 2

Amount Per Serving

Calories 513 Calories from Fat 243
% Daily Value
Total Fat 26g 40%
    Saturated Fat 6g 30%
    Monounsaturated Fat 12g
    Trans Fat 0g
Cholesterol 70mg 23%
Sodium 400mg 17%
Total Carbohydrates 37g 12%
    Dietary Fiber 9g 36%
    Sugars 4g
Protein 29g
Vitamin A 90% Vitamin C 45%
Calcium 15% Iron 15%
Vitamin K 62mcg Potassium 877mg