Spelt Chipotle Chicken Tacos with Lime Cabbage Slaw

Spelt chipotle chicken tacos pair seared chicken thighs in a smoky marinade with soft homemade spelt tortillas and a lime cabbage slaw. The full meal takes 70 minutes, and a 20-minute dough rest is built in.

The tortillas stay soft and pliable, with a mild nutty flavor from the spelt. The dough needs no yeast. A rolling pin and a dry skillet are all you need.

The marinade stays smoky rather than hot. Two chipotle peppers season 600 g of chicken, and the lime keeps the flavor clean.

You can marinate the chicken a day ahead and shred the cabbage in advance. On the night, you only cook the chicken and the tortillas.

Why You'll Love This Recipe

Spelt tortillas stay soft and fold without cracking
Marinated chicken and shredded cabbage can be prepared a day ahead
Chicken thighs and cabbage keep the cost per serving low
No yeast, no proofing, and only one minute of kneading

Chicken thighs browning in a cast-iron skillet next to a towel-wrapped stack of fresh tortillas

Ingredient Notes

white spelt flour: White spelt gives the softest tortillas. Whole spelt flour works but makes a denser, nuttier tortilla and needs 1 to 2 tbsp more water.
chipotle peppers in adobo: Buy a small can and freeze the leftover peppers with their sauce in a tablespoon-sized portions. One pepper gives mild heat, two give medium.
chicken thighs: Boneless skinless thighs stay juicy through searing. Chicken breast works if you slice it into thinner cutlets, as described in the FAQ.
Greek yogurt: Full-fat or 2 percent yogurt makes a thicker crema. Coconut or soy yogurt works for a dairy-free version.

Family table set with slaw, crema, lime wedges and a platter of chicken ready to assemble

Prep Time 20 mins

Cook Time 30 mins

Rest Time 20 mins

Total Time 1 hr 10 mins

Cooking Method: Stovetop

Cuisine: Mexican

Courses: Dinner

Difficulty: Easy

Servings: 4

Estimated Cost: 3.00

Calories: 681

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Dairy-free option available, Egg-free, High Protein, Nut-free

Description

Chicken thighs marinated in chipotle in adobo and lime brown deeply in a skillet, then go into spelt tortillas that need no yeast or proofing.

Ingredients

Chipotle chicken

600 g boneless skinless chicken thighs (about 4 thighs)
2 chipotle peppers in adobo ((30 g); finely chopped)
1 tbsp adobo sauce from the can (plus 1 tsp for the crema)
2 tbsp olive oil (for the marinade)
2 tbsp lime juice ((30 ml))
2 cloves garlic (grated)
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp fine salt
1 tsp olive oil (for the skillet)

Spelt tortillas

250 g white spelt flour (plus extra for rolling)
1 tsp baking powder
1/2 tsp fine salt
2 tbsp olive oil ((30 ml))
140 ml warm water

Lime cabbage slaw

200 g red cabbage (finely shredded)
2 scallions (thinly sliced)
15 g fresh cilantro (chopped)
2 tbsp lime juice ((30 ml))
1/4 tsp fine salt

Chipotle crema and serving

150 g plain Greek yogurt
1 tbsp lime juice
1 tsp adobo sauce
1 pinch fine salt
1 lime (cut into wedges, to serve)

Instructions

1
Whisk the chopped chipotle peppers, 1 tbsp adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, garlic, cumin, oregano and 3/4 tsp salt in a bowl. Add the chicken thighs and turn until coated. Cover and refrigerate for at least 30 minutes while you prepare the rest.
2
Toss the cabbage, scallions, cilantro, 2 tbsp lime juice and 1/4 tsp salt in a bowl. Stir the yogurt with 1 tbsp lime juice, 1 tsp adobo sauce and a pinch of salt in a second bowl. Refrigerate both.
3
Whisk the spelt flour, baking powder and 1/2 tsp salt in a mixing bowl. Add 2 tbsp olive oil and 140 ml warm water, then mix into a shaggy dough. Knead for 1 minute only, until smooth. Overworked spelt dough turns crumbly and the tortillas tear when folded. Divide into 8 balls of about 55 g, cover with a kitchen towel and rest for 20 minutes.
4
Heat 1 tsp olive oil in a 30 cm / 12-inch skillet over medium-high heat. Lift the thighs from the marinade, shake off the excess and lay them in the pan with space between each one. Cook 6 to 7 minutes per side, until deep brown and 165 F / 74 C in the thickest part. Move to a board, cover loosely with foil and rest for 5 minutes.
5
Roll each dough ball on a lightly floured surface into a 15 cm / 6-inch round, about 2 mm thick. Heat a 24 cm / 10-inch dry skillet over medium-high heat. Cook each round for 40 to 50 seconds per side, until puffed with light brown spots. Stack the tortillas in a clean kitchen towel as they finish.
6
Slice the chicken across the grain into strips about 1 cm wide. Fill each warm tortilla with chicken, a spoonful of slaw and a spoonful of crema. Serve with lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 681kcal

% Daily Value *
Total Fat 33g51%
Saturated Fat 7g35%
Cholesterol 140mg47%
Sodium 700mg30%
Potassium 820mg24%
Total Carbohydrate 51g17%
Dietary Fiber 8g32%
Sugars 7g
Protein 42g84%

Vitamin A 450 IU
Vitamin C 40 mg
Calcium 100 mg
Iron 4 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 60 mcg
Thiamin 0.3 mg
Riboflavin 0.4 mg
Niacin 11 mg
Vitamin B6 0.8 mg
Folate 45 mcg
Vitamin B12 0.5 mcg
Phosphorus 400 mg
Magnesium 85 mg
Zinc 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Marinate the chicken for at least 30 minutes, or up to 24 hours in the fridge.
Cook the thighs in one layer so they brown instead of steaming.
Keep the dough balls covered while you roll so the surface does not dry out.
Check that the chicken reaches 165 F / 74 C in the thickest part.
Use white spelt flour for the softest tortillas.

Keywords: spelt chipotle chicken tacos, spelt tortillas, chipotle chicken tacos, homemade spelt tortillas, chicken thigh tacos

Equipment

30 cm / 12-inch skillet
24 cm / 10-inch dry skillet or cast-iron pan
rolling pin
instant-read thermometer
mixing bowls
clean kitchen towel

Tips

Shake excess marinade from the thighs before searing so the surface browns instead of steaming in liquid.
Check the thickest part of each thigh with an instant-read thermometer and take it off the heat at 165 F / 74 C.
Roll each round to about 2 mm so it cooks through in 40 to 50 seconds per side.
Stack finished tortillas in a clean kitchen towel straight from the pan. The trapped steam keeps them soft and foldable.
Slice the rested chicken across the grain into strips about 1 cm wide so each bite stays tender.

Variations

Replace the chicken with two 400 g cans of drained black beans, warmed in the chipotle marinade for 5 minutes.
Use whole spelt flour for a nuttier tortilla, adding 1 to 2 tbsp extra water because the dough absorbs more.
Swap the Greek yogurt for coconut yogurt in the crema to make the tacos dairy-free.

Storage and Reheating

Store the components separately in airtight containers. Sliced chicken, wrapped tortillas and crema keep for 3 days in the fridge. Dressed slaw softens after 2 hours but stays fine to eat for 24 hours.

Reheat the chicken in a skillet over medium heat for 3 to 4 minutes, until steaming hot and back at 165 F / 74 C. Warm each tortilla in a dry skillet for 20 seconds per side. The tortillas stay soft because of the olive oil in the dough.

Freeze cooled tortillas, layered with parchment, for up to 2 months. Thaw them at room temperature for 30 minutes before warming. Cooked chicken also freezes for 2 months and thaws overnight in the fridge.

Serving Suggestions

Serve the tacos at the table with warm tortillas wrapped in a towel, and bowls of slaw, crema and lime wedges. Each person fills their own, which suits family dinners and casual gatherings.

Black beans, rice or charred corn with a pinch of salt balance the smoke. A glass of cold sparkling water with lime keeps the meal light.

For a larger group, double the chicken and the dough. Keep finished tortillas wrapped in foil in a 90 C / 200 F oven for up to 30 minutes while you cook the rest.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chipotle-chicken-tacos/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!