Chipotle Chicken Tacos
These chipotle chicken tacos are so easy and delicious. It makes the most tender chicken I’ve ever had – all with a simple 12-minute poach.
This meal continues to be a staple in our home. Not only is it easy, fast, healthy and so very delicious…it is one of those meals I have a really hard time stopping eating (which possibly negates the healthy factor).
The flavors are so simple yet amazing.
It must be chalked up to the rather unique combination (orange juice, chipotle chiles, worcestershire sauce) that works together magically.
The wonderful thing about this meal is that it provides some of the most tender chicken I’ve ever made – all with a simple 12-minute poach in a skillet.
My friend, Amanda, who says she makes this all the time insisted the name needed to be changed to something a little more catchy – so out with the Easy Chicken Tacos in with the Chipotle Chicken Tacos. Oh, yeah. Catchy.
We love this one!
FAQs for Chipotle Chicken Tacos
For the slow cooker, try cooking all the ingredients for 5-6 hours on low.
For the instant pot, try cooking on high pressure for 10-12 minutes.
Of course! Just make it, and warm it up before serving!
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
- Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
- Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream, and avocado.
Tortillas: to warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
Chipotle Chiles: reduce the chipotle chiles to one teaspoon if you want to eliminate some of the spiciness. In a pinch, you could sub 1-2 teaspoons chili powder for the chipotle chiles but the flavor won’t be quite the same.
Recipe Source: adapted slightly from Cook’s Country