Blackberry Chipotle Chicken Tacos

Grilled Chicken wrapped in a corn tortilla topped with a squeeze of lime and beautiful chipotle blackberry sauce. Sweet and smoky with a hint of spice. 

So, I’ve been obsessed with chipotle lately. I love the smokiness. I love how the flavor can take basic boring ingredients and make them a note worthy meal. I keep using it to make sauces and then putting it on tacos. No one in my family is complaining. The more tacos I serve, the happier my family is.

These tacos make dinner super fast and easy. I grill the chicken on Sunday and store it in the fridge until we are running like crazy and serve these up. It takes exactly 5 minutes to assemble them. They are great for the day when we go from the bus to gymnastics to home for 15 minutes to swim team.

I have made this sauce with fresh blackberries because they were on sale at Aldi for $1 a pint and I am a sucker for a deal. I have also made it with frozen and that works, too. The blackberries make it sweet, without being overly sweet.

If you want to know a secret, I made the tacos in these photos at 9AM and ate them for breakfast when I was done. So these could probably totally be categorized as brunch, too.



Blackberry Chipotle Chicken Tacos

Servings 2 people


  • 4 corn tortillas
  • 1 cup cooked chicken breast chopped
  • 1 lime quartered
  • 1/2 cup chipotle blackberry sauce recipe below
  • pickled onions recipe below


  1. In a skillet over medium heat, warm the tacos until soft and pliable

  2. Top tortillas with chicken breast, a squeeze of lime and a few pickled onions. Serve

Blackberry Chipotle Sauce


  • 2 cups fresh blackberries or 2 cups frozen unsweetened blackberries, thawed
  • 1 ⁄4 cup sugar
  • 1 ⁄4 cup balsamic vinegar
  • 2 cloves garlic
  • 1 chipotle chile in adobo from a can more (to taste)
  • 1 tbsp adobo sauce
  • 1 tsp salt


  1. Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved and berries are broken down.
  2. Allow to cool before straining sauce through a fine mesh strainer into a small bowl.

Recipe Notes

You can use more adobo the chilies are packed in if you like. It will make it hotter!

Pickled Onions


  • 1 cup red onion thinly sliced
  • 3/4 cup apple cider
  • 1 tbsp sugar
  • 1 tsp salt


  1. In a small sauce pan over medium heat, combine apple cider, sugar and salt until sugar and salt are completely dissolved.

  2. Place onions in a mason jar. Pour liquid over onions, cover and refrigerate overnight.

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