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{This post is sponsored by Old El Paso! I used their awesome Flour Tortillas and Crunchy Taco Shells to create these epic two layer tacos!)

When it comes to tacos I pretty much like them all…

Two Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvest

But sometimes I just can’t make up my mind on whether to go soft or hard with my taco shells. When this happens, I do what I do best; I combine the two to make one.

OH YES, we are so going there. I’m talking double layer tacos! Not only are we using soft flour tortillas, but we’re also using a crunchy corn taco shell… I know, know! And I didn’t even get to the best part. In between the soft flour tortilla and the crunchy corn taco shell is a layer of guacamole! For real.

Basically, I created the most epic taco that gives you the best of both worlds, a little soft, and a little crunch with every single bite. It is perfection! Aside from the double shells, and the layer of guacamole, there’s also some really yummy grilled chipotle chicken going on inside these tacos. All topped off with a tomatillo peach salsa, and finished with a hefty sprinkle of cheddar cheese and cilantro. Yes, please!

Basically, these tacos are my perfect summertime dinner! Meaning that I’m totally making them again tonight. Just marinate the chicken before you head out for your Sunday activities, then spend 15 minutes when you return, and you’ll end up with a fun delicious meal that everyone will enjoy. I can’t think of anything more fun to grill than two layer guacamole and chipotle chicken tacos! What a great way to end a nice summer weekend. You with me or what?

Have a great Sunday guys! See ya tomorrow for the start of the last week in July…ahh, the last week of July?!? NOOO!! 🙁

Two Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvestTwo Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvestTwo Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvest

Two Layer Guacamole and Chipotle Chicken Tacos.

Prep Time 10 minutes
Cook Time 15 minutes
Rest/Refrugerate 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 Servings
Calories Per Serving: 877 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 cloves garlic minced or grated
  • 2 in chipotle chili peppers adobo finley chopped
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • kosher salt and pepper

For Serving

  • 8 Old El Paso Flour Tortillas warmed
  • 8 Old El Paso Hard Shell Tortillas warmed
  • 1-2 cups guacamole
  • 1 cup sharp shredded cheddar cheese
  • 1/2 cup cotija cheese
  • fresh cilantro and or microgreens for serving
  • grilled corn kernels removed, for serving (optional)

Tomatillo Peach Salsa

  • 2 tomatillos
  • 2 peaches quartered
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • juice of 2 limes
  • kosher salt to taste

Instructions

  • In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  • Meanwhile, prepare the salsa.
  • Preheat the broiler to high.
  • Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
  • Set your grill, grill pan or skillet to medium-high heat.
  • Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.
  • To assemble, spread a little guacamole on a warmed flour tortilla and wrap around the hard taco shell. Add the chicken, peach salsa and cheese. Garnish with fresh corn, cilantro and microgreens. EAT!

Notes

*If preferred, you can bake your chicken at 350 degrees F. for 25-30 minutes or until cooked through. *to make a quick guacamole, mash together 3 avocados with 1 seeded + diced jalapeno, 1/4 cup chopped cilantro, juice of 1 lime and a pinch of salt.

Two Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvest

Guess we better live up these summer days as best we can…tacos for the win!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }

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Comments

  1. My daughter has been cooking only using you recipes for a couple of years now and converts each one to GF. Amazing creations! Thank you so much for sharing your creativity and wonderful combinations of flavors! So good!

    1. Hey Barbara,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  2. I love your recipes and can’t wait to cook this one tomorrow! Just to verify, the combining of the ingredients for the chicken, tossing in a large gallon size zip-top bag and chill – does this include everything from the chicken down to the kosher salt and pepper?

    1. HI! Yes, this is everything the chicken down to the salt and pepper. so sorry if that was confusing. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Hey James! So sorry for the trouble I have fixed the recipe and there is now the chipotle peppers. Let me know if you have any questions. Thanks!

  3. Love tacos!! One of my favorite dinner ever! Thumbs up for double layer of guac! I can never have it enough! yumm!

  4. i need to type you a kudo, since your food is just about all i cook as of late.
    thank you for ALWAYS creating spectacular recipes! Cooking can be fun WITH
    Half Baked Harvest!!!!

  5. Wonderful dinner. My wife and I are big fans, and she whipped this up for me tonight. There are many more recipes we are itching to try, just hope I can exercise enough to try them all!

  6. You should have seen how my eyes widened with a “Eureka!” level of delight when you mentioned the layer of guac between the two taco layers.

    I can hardly wait to make these! 😀

  7. i absolutely ADORE your recipes & really appreciate getting into work & looking at fabulous food!! so thank you for that!!
    you should fry your own corn tortillas….it really does make it better! they even sell baskets to form them into these taco shells or you can use a metal spatula to hold the middle down in the oil…but definitely something you should try!
    looking forward to tomorrow’s recipe! (:

    1. Awh, thank you so much Lisa!! That does sound delicious and so fun!! I might have to try it!
      Hope you loved the last couple of post!!

  8. So wonderful! Love the combo of the two shells…and all that guacamole?? Yes. Just yes.

  9. This sounds amazing Tieghan! Is there any way the filling could be made with fish, or vegetarian (also using the marinade)? Do you think monkfish would work? (pescetarian household, here!)

    1. hey Whytney!! yes, fish would be amazing and I think any fish you love would be great! For a veggie version, try using zucchini, corn, mushrooms and bell peppers. Let me know if you have questions. thank you!

  10. Yes!!! Two layers are much better than one!!! I’ll take three with extra guac! 😉

  11. Corn tortillas are my favorite! I also love putting tofu, fajita veggies, salsa and LOTS of guac in them!

  12. These look really good and easy!! I’m definitely more of a crunchy taco girl myself, but these look epic and I happen to have a perfectly ripe avacado on the counter!!!
    I was wondering if you used chipotle chili powder? Or I could just chop up a chipotle chili in adobo..?

    1. Hey Cassandra!! Thanks so much! I used a chipotle chili in adobo, but 2 teaspoons of chipotle chili powder would be great too. Let me know if you have any questions. Hope you love these, thanks!!

  13. Oh, this looks sooo incredibly delicious, Tieghan! I love tacos, and especially chipotle chicken. But the double layer taco and the tomatillo peach salsa takes this to another level!

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  14. My Uncle Mikey used to make all manner of double layer tacos. Each one featured not just a sprinkle of cheddar but a thick-cut slab sandwiched somewhere in the layers! Thanks for reminding me of him today, I miss him terribly but I am going to make a batch of these tacos and celebrate such an awesome Uncle when I do!!

    1. I am so sorry for you loss, but I am happy that these reminded you of him. I hope these turn out just as great as his for you! Thanks you Marina!

  15. These look yummy! Love the combination of crispy taco shells and soft tortillas. Ohh and the grilled chicken looks perfect – would love this for my lunch today!

  16. Holy crap Girl, YES!!! This is a life-changer right here. Like, you need to be nominated for some kind of award for these revolutionary creations!!!!

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  17. They closed our Taco Bell for remodeling–I only go there about once a year in the summer and I passed it today thinking that’s what I want today.
    So glad your recipe came along.