Mexican · lunch, dinner

Grilled Ancho-Chipotle Chicken Tacos with Avocado Salsa

Video by Cooking Con Claudia on YouTube · Open on YouTube

145 minServes 6488 kcal a serve
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Chicken breast seared on a dry griddle gives about 40 g of protein a serve, and corn tortillas, avocado and cabbage add about 9 g of fibre. The avocado salsa stands in for cheese or sour cream.

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Ingredients 23

Method

Tap a time to watch that step in the video.

  1. Make the marinade: stir together the chopped onion, garlic, chipotles with adobo, oil, cider vinegar, ancho and chipotle powders, cumin, coriander, oregano, onion powder, garlic salt, pepper and salt. Taste and adjust. 0:14
  2. Slice the chicken breasts in half horizontally so they cook quickly, coat them well in the marinade, cover and refrigerate for at least 2 hours. 0:57
  3. Take the chicken out 10 minutes before cooking. Meanwhile blend the avocado, onion, garlic, coriander, chilli, lime juice, seasoning and ½ cup water until smooth; taste and adjust. 1:23
  4. Heat a griddle or comal over medium-high. Cook the chicken about 4 minutes per side until just cooked through, then rest it under foil while you cook the rest. 2:15
  5. Warm the corn tortillas on the hot griddle. Slice the chicken into strips, then into small pieces. 2:56
  6. Spread each tortilla with avocado salsa, add chicken, squeeze over a little lime and top with shredded cabbage, pico de gallo and salsa roja. 3:17

Tip. Serves 6, about 3 tacos each (our estimate). Thighs work too. For a milder marinade use only the adobo sauce and skip the chipotle chillies.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy488 kcal2,040 kJ
Protein42 g84% of a day
Fibre9.5 g34% of a day
Carbohydrate46 g36 g net · 4.1 g sugars17% of a day
Fat16 g2.9 g saturated21% of a day
Sodium1,040 mg45% of a day

Where the energy comes from one serve

  • Net carbs 32%
  • Protein 36%
  • Fat 32%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Lower-carb idea. About 83% of the 36 g of net carbs come from the corn tortillas. To cut carbs, try lettuce cups instead.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High67%

37 µg a serve, mostly from boneless chicken breasts (85%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B6 High65%

1.1 mg a serve, mostly from boneless chicken breasts (62%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin K High36%

43 µg a serve, mostly from cabbage (44%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C High34%

31 mg a serve, mostly from cabbage (30%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Magnesium High28%

117 mg a serve, mostly from corn tortillas (48%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc High24%

2.6 mg a serve, mostly from boneless chicken breasts (43%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Iron High20%

3.6 mg a serve, mostly from boneless chicken breasts (31%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin E Source19%

2.8 mg a serve. An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Potassium Source18%

840 mg a serve, mostly from boneless chicken breasts (35%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin B12 Source16%

0.4 µg a serve, mostly from boneless chicken breasts (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Folate Source15%

59 µg a serve, mostly from avocado (46%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium Source10%

128 mg a serve, mostly from corn tortillas (50%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Omega-3 Source10%

0.2 g a serve, mostly from boneless chicken breasts (28%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

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Vitamin A6%

55 µg a serve, mostly from ancho chilli powder (37%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D1%

0.1 µg a serve, mostly from boneless chicken breasts (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Cooking Con Claudia; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.