Fire Roasted Tomato and Chipotle Chicken Tacos

by Ian Wickman


Fire Roasted Tomato and Chipotle Chicken Tacos

Mouthwateringly good, smoky delicious, chicken tacos, with ALL the fixings! This is my sous vide, kid approved interpretation of the classic tinga de pollo.
Keyword chicken tacos, chipotle chicken tacos, fire roasted tomato and chipotle chicken tacos, tinga de pollo
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Ian Wickman


Seared Chicken Breast

  • 1 lb boneless skinless chicken breasts (about 2 breasts)
  • 1 1/2 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1 pinch salt
  • 1 pinch pepper

Fire Roasted Tomato and Chipotle Sauce

  • 1 1/2 cup fire roasted tomatoes (can always use canned ones in a pinch)
  • 1/4 each onion, finely diced
  • 1 tsp olive oil
  • 1 tsp smoked paprika, plus a bit more for spring
  • 1/2 tsp ground chipotle (also can use the more traditional chipotles in adobo, I sprinkled some directly on my tacos to kick up my heat!)
  • 1/4 tsp salt (this is really to taste, you can add a bit more if you want but I just want to balance out the tomatoes a bit.)


  • 8 each gluten free tortillas (pick your favorites, fresh corn are SO good but whatever floats your boat)
  • 1 each lime, cut into wedges
  • 1 each tomato, diced
  • 1 each avocado, diced
  • 1/2 cup cilantro, chopped
  • 1 batch pickled onions (Optional)
  • 2 oz cotija or queso fresco
  • 1 jar chipotles in adobo (Optional but kicks up the heat and with all the flavor!)



  • Set your sous vide to 146 degrees F. Dice onions. Trim chicken breasts and cut in half.
  • Seared Chicken Breast
  • Trim chicken breasts and cut in half. Sprinkle with salt, pepper, and smoked paprika.
  • Heat a skillet over medium high heat. Add olive oil and swirl to coat.
  • Add chicken breast pieces and sear about 1 minute, just until slightly browned. Flip and repeat with the other side. Set aside.

Fire Roasted Tomato and Chipotle Sauce

  • Turn the heat down to medium, add a bit more olive oil if needed.
  • Add diced onion to the skillet and saute until slightly softened, about 3 minutes or so.
  • Pour in fire roasted tomatoes and stir to combine, turn heat down so just bubbling. Sprinkle with smoked paprika, ground chipotle, and salt and stir to combine again.
  • Let simmer 2 - 3 minutes and remove from heat.

Sous Vide Fire Roasted Tomato and Chipotle Chicken Tacos

  • In a sous vide bag (or ziplock) add seared chicken breast and pour slightly cooled fire roasted tomato sauce over top. Squish bag to get the sauce around all the chicken, squeeze out air and close the bag.
  • Place in your preheated sous vide setup (146 degrees F) and cook for 90 minutes.


  • Chop, dice, and otherwise prepare all your fixings (lime, tomato, avocado, pickled onions, cilantro, whatever else you want, etc.).
  • Pour the cooked chicken breasts and sauce from their bag into a bowl and shred with forks, stir to mix fully with the sauce.
  • (Optional, but highly recommended) heat your tortillas, I prefer charring them a bit over an open flame!
  • Lay out the chicken and all the fixings and let the feasting commence! Enjoy!


My daughters are still learning to love spicy heat, their palates aren't ready for full force so I often have to adjust what I would otherwise do for myself (and add it in other ways with sauce/spice/etc after the fact). So, when I want deep smoky deliciousness without the heat I often combine with smoked paprika, it's FANTASTIC! So, while I keep working on their palates or just want some smoky pepper flavor without heat I've got it covered! Don't worry I've gotten them from not being able to handle a little pepper without complaint to wolfing down some medium spicy pasta bolognese and some chipotle tacos... there's hope after all!

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