Description

Spice Up Your Dinner Table with Gluten-Free Chicken Mole Tacos

When it comes to creating flavorful and satisfying meals, chicken mole tacos are a must-try for anyone craving a blend of savory, sweet, and smoky flavors. Mole sauce, a traditional Mexican delight, is a rich combination of spices, chilies, chocolate, and other ingredients that create a taste experience like no other. And yes, with the right ingredients, it can be completely gluten-free!

For those with celiac disease, navigating complex recipes like mole might feel intimidating because traditional mole recipes can sometimes contain wheat-based thickeners. But fear not—this gluten-free chicken mole recipe uses naturally gluten-free ingredients to ensure that every bite is both safe and delicious.

Chicken mole tacos are an excellent choice for Taco Tuesday, family dinners, or a festive gathering with friends. This dish is not only gluten-free but also rich in nutrients and full of bold, authentic flavors.

Find the full recipe and step-by-step instructions on our Celiac Disease Foundation Recipes page. Get ready to impress your taste buds—and everyone at the dinner table—with this delicious gluten-free spin on a Mexican classic!

Pro Tip: Always double-check that your corn tortillas and spices are labeled gluten-free to avoid cross-contact with gluten.

Ready to give it a try? Share your chicken mole taco creations with us on social media using #CDFRecipes!

Ingredients

2 tbsp olive oil
6 boneless, skinless chicken thighs
1 tsp Salt
1 tsp Garlic Powder
2 cloves garlic very finely minced
1 (8 ounce) can Tomato Sauce
1 cup chicken broth
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Chili Powder
1/4 cup chopped dark chocolate
1/4 cup chopped cilantro
1/4 cup chopped white onion
Zest of 1 lime
2 tbsb lime juice
1 tbsp Sugar
2 cups chopped avocado
12 Corn Tortillas

Cook Mode Prevent your screen from going dark

Instructions

In a large, sauté pan, heat olive oil over high heat. Season the chicken lightly on both sides with salt and garlic powder and then add it to the heated pan. Cook on each side for about 2 minutes just until lightly browned. Transfer the chicken to a plate.
To the same pan, add in the minced garlic, tomato sauce, chicken broth, cumin, cinnamon and chili powder. Stir well to combine ingredients.
Reduce the heat to medium and whisk frequently until the mixture comes to a simmer. Stir in the chopped dark chocolate morsels and continue whisking until the chocolate is fully melted and incorporated.
Add the chicken back into the pan so it is submerged in the sauce. Cover the pan and simmer for 15 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
Using tongs and a fork, pull the chicken apart until all of the meat is shredded. Stir the shredded chicken in with the mole sauce.
In a mixing bowl, mix together the cilantro, onion, lime zest, lime juice and sugar. Add in the chopped avocado and gently toss together.
To assemble the tacos, place a heaping portion of chicken mole in the center of each corn tortilla. Top with a heaping spoonful of the avocado salsa before serving.

Prep Time: 10 minutes
Category: Appetizer, Dinner, Lunch