Chipotle Chicken Tacos

Chipotle Chicken Tacos

Make it a memorable taco night with chicken, fresh vegetables, flour tortillas and flavorful chipotle chile pepper.


  • 1/4 cup oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons McCormick® Garlic, Minced
  • 1 teaspoon McCormick® Chipotle Chili Pepper
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Onions, Minced
  • 3/4 teaspoon McCormick® Oregano Leaves
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium zucchini, cut into thin strips
  • 6 flour tortillas, 8-inch


  1. Mix oil, vinegar, salt and all of the seasonings in small bowl until well blended.
  2. Place chicken and vegetables in 2 separate large resealable plastic bags.
  3. Pour 1/2 of the marinade into each bag; turn to coat well.
  4. Heat large skillet on medium-high heat. Add chicken; cook and stir for 5 minutes.
  5. Add vegetables; cook and stir 2 to 3 minutes or until vegetables are tender-crisp and chicken is cooked through.
  6. Serve chicken and vegetables in warm tortillas.
  7. Serve with sour cream and lime wedges, if desired.

Prep: 15 min | Cook: 10 min | Yield: 6 servings

Nutritional information (amount per serving) Calories: 335 Sodium: 545mg Fat: 15g Carbohydrates: 28g Cholesterol: 49mg Protein: 22g Fiber: 2g

Recipe and photo used with permission from: McCormick

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