Chipotle Chicken Tacos
Ingredients
- 3 tablespoons butter
- 4 garlic cloves, minced, or 1 teaspoon garlic powder
- 2 teaspoons minced canned chipotle chiles in adobo sauce, plus more to taste, if desired
- ½ cup orange juice
- 1 tablespoon Worcestershire sauce
- ¾ cup chopped fresh cilantro, divided
- 4 boneless skinless chicken breasts (1 1/2 to 2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Instructions
- 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. Cook until an instant-read thermometer inserted at the thickest part of the chicken registers 165 degrees F.
- Transfer the chicken 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, 4 to 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 1/4 cup chopped cilantro to the skillet and toss until well combined. Season to taste with additional salt and pepper, if needed.
- Serve the chicken with tortillas topped with lettuce, cheese, tomato, sour cream, and avocado.
Notes
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 dial the heat level down a notch. In a pinch, you could sub 1-2 teaspoons chipotle chili powder for the chipotle chiles but the flavor won’t be quite the same.