Crispy Chipotle Chicken Tacos w/ Keto Option

I am really excited to share my Taco Tuesday recipe with you. I was late to discovering the Half Baked Harvest. She’s fantastic and truly has the best Mexican recipes. Like I always do, I wanted to find ways to make her Chipotle Chicken Tacos even yummier and healthier, incorporating a keto option. I’ve found that ground pork is the most flavorful. I also purchased these adorable taco holders to help heat the tacos in the oven (if using the Siete hard shells instead of lettuce).

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Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Yield: 6

Author: KokoButter

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

I recently discovered Half Baked Harvest. She has the best Mexican recipes! I made a few tweaks (swapping pork for chicken) including a keto option.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound ground pork (can use chicken, turkey or beef too!)
• 1 yellow onion, chopped
• 2-3 teaspoons chipotle chili powder, use to your taste
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4- 1/2 teaspoon crushed red pepper, use to your taste
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 cup fresh cilantro, chopped
• 12 hard shell tacos (I prefer Siete tacos or use lettuce for Keto option!)
• 2 cups shredded Mexican cheese

Cilantro Lime Ranch

• 1 cup sour cream or plain Greek yogurt
• 3/4 cup fresh cilantro, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
• Juice from 2 limes
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 425 degrees F
2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground pork and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat and stir in the cilantro.
3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted (*Note Keto option below).
4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
5. Serve the tacos topped with ranch, avocado, red onion, and any other desired toppings.
6. Note: If using lettuce instead of taco shells, I heat the taco meat in a pan and top with the shredded cheese until melted. Then use a spatula to carefully pick up the meat and cheese to place into a lettuce leaf. Enjoy!

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