Chipotle-Inspired Chicken Tacos (viral on tiktok!)

Skip the takeout and make my favorite Chipotle order at home! Packed with juicy seasoned chicken, fajita veggies, fresh salsa, roasted corn salsa, crisp romaine, and a creamy cilantro lime sauce, these tacos taste just like the viral version but are easy to make in your own kitchen!

bump the chicken up a bit so the protein is substantial in each serving.

Yield

8 tacos (4 servings)
Serving Size: 2 tacos

For the Chicken

• 1.25 pounds boneless, skinless chicken breast

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon oregano

• Juice of 1 lime

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Fajita Veggies

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 medium red onion, sliced

• ½ packet of fajita seasoning

• Salt, to taste

• Juice of ½ lime

Fresh Tomato Salsa

• 2 Roma tomatoes, diced

• ¼ cup red onion, finely diced

• 2 tablespoons cilantro

• Juice of ½ lime

• Salt, to taste

(or you can buy premade pico like i did!)

Roasted Chili Corn Salsa

• 1 cup fire-roasted white corn

• 2 tablespoons red onion, finely diced

• 1 small jalapeño, finely diced

• 2 tablespoons cilantro

• Juice of ½ lime

• Salt, to taste

Cilantro Lime Sauce

• ½ cup plain nonfat Greek yogurt

• 2 tablespoons light mayo

• ¼ cup cilantro

• Juice of 1 lime

• 1 garlic clove

• ¼ teaspoon salt

• 1–2 tablespoons water

For Assembly

• 8 small corn tortilla shells (hard)

• 2 cups shredded romaine lettuce

Assembly Notes

For each serving (2 tacos):

• 4 oz cooked chicken

• ¼ of the fajita veggies

• ¼ of the tomato salsa

• ¼ of the corn salsa

• ½ cup romaine

• About 2 tablespoons cilantro lime sauce

Estimated Macros (2 tacos)

Using chicken breast and the Greek yogurt sauce:

Calories: ~410
Protein: ~36g
Carbs: ~28g
Fat: ~14g
Fiber: ~5g

Instructions

1. Marinate and Cook the Chicken

In a bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, oregano, lime juice, salt, and pepper. Add the chicken and toss to coat.

Allow the chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cook the chicken on a grill, grill pan, or skillet over medium-high heat for 5–7 minutes per side, or until fully cooked. Let rest for 5 minutes before chopping into bite-sized pieces. OR cook ahead of time and use throughout the week, which is what we do!

2. Prepare the Fajita Veggies

Heat a skillet over medium-high heat. Add the sliced peppers and onion and cook for 6–8 minutes until tender and slightly charred. Season with fajita seasoning and lime juice.

3. Make the Fresh Tomato Salsa

Combine the diced tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside.

4. Make the Roasted Corn Salsa

In a separate bowl, combine the roasted corn, red onion, jalapeño, cilantro, lime juice, and salt. Mix well.

5. Blend the Cilantro Lime Sauce

Add the Greek yogurt, mayonnaise, cilantro, lime juice, garlic, and salt to a blender or food processor. Blend until smooth, adding water as needed to reach your desired consistency.

6. Crisp the Tortillas

Heat your oven to 350. Warm the corn tortilla shells for 5 minutes until lightly crisped and golden.

7. Assemble the Tacos

Fill each tortilla with chopped chicken, fajita veggies, tomato salsa, corn salsa, romaine lettuce, and a drizzle of cilantro lime sauce.

Serve immediately and enjoy!

Notes

• To meal prep, store all components separately and assemble just before serving. We love doing this!

• These pair perfectly with fresh guacamole for the full Chipotle-at-home experience!