Best 5 Grilled Savory Taco Chicken Pizza With Guacamole And Lime Chipotle Salsa Recipes

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Are you looking for a fun and flavorful meal to share with friends and family? Look no further than grilled savory taco chicken pizza with guacamole and lime chipotle salsa! This delicious dish combines the classic flavors of Mexican cuisine with the convenience of a pizza. With its combination of grilled chicken, flavorful taco seasoning, melted cheese, and tangy toppings, this pizza is sure to be a hit at your next gathering. So gather your ingredients and let's get started on creating this culinary masterpiece!

Here are our top 5 tried and tested recipes!

CHIPOTLE-LIME CHICKEN TACOS



Chipotle-Lime Chicken Tacos image

Provided by Claire Robinson

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 7

1 bone-in, skin-on whole chicken, rinsed and dried
Kosher salt and freshly cracked black pepper
1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested
1/4 cup water
1 cup crema
2 chipotle chiles in adobo sauce, finely minced into a paste
8 (6-inch) corn tortillas, warmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
  • Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
  • In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
  • Once the chicken has cooled, pull the meat from bones and shred.
  • Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

GRILLED CHIPOTLE SALMON TACOS



Grilled Chipotle Salmon Tacos image

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 20

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons lime juice
3 chipotle peppers plus 2 teaspoons adobo sauce
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 pounds salmon fillets (about 1 inch thick)
SLAW:
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
ASSEMBLY:
12 corn tortillas (6 inches), warmed

Steps:

  • Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE



Chipotle Chicken Tacos with Potatoes and Guacamole image

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.

Categories     Food Processor     Chicken     Potato     Tomato     Broil     Sauté     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tortillas     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4-6 servings

Number Of Ingredients 14

2 dried ancho chiles, stemmed, seeded, and torn into pieces
1 cup boiling water
1/2 pound small (about 2" diameter) tomatoes
1 (1/2"-thick) slice from middle of a large white onion
3 garlic cloves, peeled
1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
1/2 teaspoon ground cumin
2 tablespoons cold water
12 fresh corn tortillas
1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2" cubes
1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2" pieces
2 tablespoons olive oil
Accompaniments:
guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

Steps:

  • Begin filling:
  • Preheat broiler.
  • Soak ancho chiles in boiling water (1 cup), 5 minutes.
  • While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
  • Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
  • Heat tortillas:
  • Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
  • Boil potatoes:
  • Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
  • Finish filling:
  • Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
  • Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
  • Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
  • Gently stir in potatoes and reheat.
  • Serve chicken and potatoes with warm tortillas and accompaniments.

GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES



Grilled Chicken Guacamole with Cherry Tomatoes image

Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Yield 6 servings.

Number Of Ingredients 5

3 medium ripe avocado, peeled and cubed
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1 grilled chicken breast, sliced
1/2 cup cherry tomatoes, halved

Steps:

  • In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.

Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING



Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories     Mexican Recipes

Time 6h44m

Yield 6

Number Of Ingredients 25

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

  • To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  • To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  • Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g

Tips:

  • For a crispier crust, pre-bake the pizza dough for 5-7 minutes before adding the toppings.
  • If you don't have a pizza stone, you can use a baking sheet or cast iron skillet.
  • To prevent the chicken from drying out, marinate it in a mixture of olive oil, lime juice, and spices for at least 30 minutes before grilling.
  • Make sure the chicken is cooked through before adding it to the pizza.
  • Top the pizza with your favorite taco toppings, such as cheese, lettuce, tomatoes, onions, and sour cream.
  • Serve the pizza immediately with guacamole and lime chipotle salsa.

Conclusion:

This grilled savory taco chicken pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. With its flavorful chicken, crispy crust, and fresh toppings, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a new pizza recipe, give this one a try. You won't be disappointed!

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