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Mole Chicken Tacos

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These Mole Chicken Tacos are made with my favorite shortcut 20-minute mole sauce, and they are full of the best rich and zesty flavors! Feel free to swap roasted cauliflower for the chicken to make them vegetarian/vegan if you prefer.

Mole Chicken Tacos

Friends, have you been made a batch of my quick mole sauce yet?

If not, I say it’s time. And I say you use it to make these fabulous mole chicken tacos!! ♡

They’re easy to make with any kind of diced or shredded chicken (I used leftover baked chicken, but you could just as easily shred a rotisserie). They’re tossed with the most heavenly, nutty, chocolate-y, savory and slightly-sweet shortcut mole sauce, that’s easy to make in just 20 minutes. They can be made with your choice of corn or flour tortillas, or you can layer them up with rice to make burrito bowls instead. And when piled high with all of your favorite toppings, I’m telling you, these tacos are just so, so good.

The whole recipe comes together in just 40 minutes or so. But feel free to prep the chicken and/or sauce in advance, if you would like to assemble these little guys extra-quickly after work or if you’re serving a crowd at a party. Oh, and I also totally recommend making a double batch of the mole sauce while you’re at it, because this stuff is crazy good on just about everything.

Alright, let’s make some mole chicken tacos!

Holy Mole Sauce Recipe

Mole Chicken Tacos Ingredients:

To make these chicken mole tacos, you will need the following ingredients:

  • Quick mole sauce: One batch of my favorite shortcut homemade mole sauce, which is easy to make in just 20 minutes! Ingredients for the sauce include: oil, onion, garlic, flour (or you can thicken with cornstarch), veggie stock, almond (or peanut) butter, tomato paste, cocoa powder, salt and spices.
  • Chicken: This recipe calls for 4 cups of cooked shredded or diced chicken, which you are welcome to cook however you would like! (It’s a fantastic recipe to use up leftover chicken!)  I used my favorite baked chicken breasts recipe in the photos here, but this would also be a great occasion to make Instant Pot shredded chicken recipe too. Or to make things even easier, you can just shred a rotisserie chicken.
  • Tortillas: Either corn or flour — whichever you prefer.
  • Avocados: Usually I say that avocados are an optional topping, but I think they’re essential in this recipe! Their cool creaminess balances out the rich mole sauce perfectly.
  • Lime wedges: A sprinkle of bright citrus also pairs perfectly with the mole sauce.
  • Toppings, toppings, toppings: I recommend adding a bunch! I’m especially partial to chopped fresh cilantro and diced red or white onions here. But thinly-sliced radishes, crumbled cotija cheese, or sliced jalapeños would also be delicious additions.

Chicken Mole

How To Make These Chicken Tacos:

To make these mole chicken tacos, simply…

  1. Cook the mole sauce. Prep the mole sauce on the stovetop, according to these recipe instructions. Once it’s ready to go, reserve one cup of the sauce on the side, which we will use to drizzle on the tacos just before serving.
  2. Toss the chicken. With the remaining mole sauce until it is evenly coated.
  3. Assemble the tacos. Then layer everything up! Fill each tortilla with a generous scoop of the chicken, drizzle with a spoonful of extra mole sauce, top with avocado, a squeeze of fresh lime juice, and whatever other toppings sound good to you. (You know me — I vote the more toppings, the merrier!)
  4. Serve. And enjoy!

Chicken Mole Tacos Recipe

Possible Variations:

There are all sorts of delicious ways that you can customize these mole chicken tacos if you would like! For example, feel free to…

  • Add beans: If you happen to have some black, pinto or refried beans on hand, they would be delicious in these tacos too. (Plus, extra protein!)
  • Add slaw: This easy cilantro lime slaw would also taste fantastic on these chicken mole tacos.
  • Make it gluten-free: Just use corn instead of flour tortillas, and be sure to use a cornstarch slurry to thicken the mole instead of flour.
  • Make it vegetarian/vegan: Feel free to use roasted cauliflower or roasted sweet potatoes in place of the chicken!
  • Make it into burrito bowls: I also used the leftovers to make chicken burrito bowls one day, simply swapping rice in for the tortillas. Delicious!

Easy Chicken Tacos with Mole Sauce

More Favorite Taco Recipes:

Looking for more great taco recipes? Here are a few of my faves!

Easy Chicken Tacos with Mole Sauce Recipe

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Easy Chicken Tacos with Mole Sauce

Mole Chicken Tacos

  • Author: Ali
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8-10 tacos 1x


These Mole Chicken Tacos are made with my favorite shortcut 20-minute mole sauce, and they are full of the best rich and zesty flavors!  Feel free to swap roasted cauliflower for the chicken to make them vegetarian/vegan if you prefer.


  • 1 batch quick mole sauce
  • 4 cups (about 2 pounds) diced or shredded cooked chicken
  • 810 small flour or corn tortillas
  • 2 avocados, diced
  • 2 fresh limes, cut into wedges
  • toppings: chopped fresh cilantro, diced red or white onions, sliced radishes, and/or crumbled cotija cheese


  1. Cook the mole sauce. Prepare the mole sauce according to recipe instructions.
  2. Toss the chicken. Once the mole sauce is ready to go, reserve 1 cup of the sauce to the side for later.  Then add the remainder of the sauce to a large mixing bowl with the chicken, and toss the chicken until it is evenly coated.
  3. Assemble the tacos.  Fill the tortillas with a generous scoop of the chicken, drizzle with a spoonful of extra mole sauce, top with avocado, a squeeze of fresh lime juice, and whatever other toppings sound good to you.
  4. Serve.  Then serve and enjoy while the tacos are warm!

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6 comments on “Mole Chicken Tacos”

  1. Do you think sun butter or tahini could replace nut butter? My boyfriend has an allergy. Would love your thoughts, this looks great!

    • Way late to the party.

      Is he allergic to pumpkin/squash seeds?
      Specifically Mexican squash – pepitas

      Mash a ton of those up in a mortar with a bit of neutral flavored vegetable oil an a pinch of salt. Make your own “seeed butter”

      Old Mexican lady who taught me to make mole from scratch the way her mom showed her used pepitas (roasted Mexican squash seeds) spices, biter sweet chocolate, onion, garlic, and rehydrated chilies (mulato, ancho, guajillo, pastilla. And if you want to kick up the heat a couple de Arbols)

      No almonds or peanut in her family recipe.
      It is very a very rich and dark mole – in the Oxacan “mole negro” style.

  2. I made these with the mole sauce and they were great! A bit different then what I normally make! Everyone loved them! Thanks a lot!!!

  3. Holy mole indeed! This was just fabulous. I love mole, and I was thrilled that this turned out so great. Even my husband, who was making “that face” (as in, “I don’t think I’ll like that”), had 2 helpings, and said it was amazing. I wanted to make slaw but my cabbage was sad, so I thinly sliced radishes and carrot, and chopped some onion. I then put those things in some white vinegar, water, and a little sugar to make a pickle-y condiment to put on the tacos. SO GOOD. Thanks for easy delicious recipes, and for making me look like a kitchen goddess! I also appreciate you offering options to customize recipes, and that they are actually fairly forgiving of improvisation. Bravo!

  4. I made this recipe last week; it was the bright spot in our quarantine. Your blog is my go-to in general, but especially for taco recipes, and this has been my favorite so far. Because I added the chipotles in adobo sauce to the mole, I also increased the amount of cocoa powder and cinnamon so it could stand up to the heat. I topped the tacos with goat cheese, cilantro and radish. This recipe was easy to make and so flavorful. I greatly appreciate knowing that every Gimme Some Oven recipe I make will be bursting with flavor and will actually turn out! Not all blogs are so reliable. Hope you’re staying safe and healthy in Spain.

  5. Our family is obsessed with this mole sauce! We alternate between using it in these tacos and burrito bowls and everyone always loves it.