Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Shredded Chicken Tacos with Chipotle and Orange Cilantro Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 45 reviews

These flavorful Shredded Chicken Tacos bring a zesty blend of chipotle, garlic, and orange juice together for a quick and delicious meal. Tender chicken breasts simmered in a smoky chipotle-adobo sauce and fresh cilantro are shredded and served on warm flour tortillas, perfect for a family dinner or casual gathering.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 2 tablespoons butter
  • 2 large cloves of garlic, minced
  • 2 teaspoons minced chipotle chiles in adobo sauce
  • ½ cup orange juice
  • 1 tablespoon Worcestershire sauce
  • ¾ cup chopped cilantro, divided
  • 4 boneless skinless chicken breasts
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

To Serve

  • 12 6-inch flour tortillas
  • Optional fillings and toppings (see notes)

Instructions

  1. Prepare the sauce base: Melt the butter in a large skillet over medium heat. Add the minced garlic and chipotle chiles in adobo sauce, cooking briefly until fragrant to release the smoky flavors.
  2. Add liquids and cilantro: Stir in the orange juice, Worcestershire sauce, and half (½) of the chopped cilantro, mixing well to combine the sauce.
  3. Cook the chicken: Bring the sauce to a boil, then carefully add the chicken breasts. Cover the skillet and simmer, flipping the chicken at least once, until it is cooked through, approximately 20-25 minutes depending on thickness.
  4. Rest the chicken and reduce sauce: Remove the cooked chicken breasts to a plate and cover them with foil to keep warm. Allow the sauce in the skillet to simmer until it reduces to about ¼ cup, intensifying its flavor.
  5. Finish the sauce: Turn off the heat and stir in the Dijon mustard to add a subtle tang. This will enrich the sauce’s complexity.
  6. Shred and combine: Shred the warm chicken using two forks or your hands. Return the shredded chicken to the skillet with the reduced sauce. Add the remaining cilantro and season with salt and pepper to taste. Toss well until the chicken is fully coated with the sauce.
  7. Serve: Warm the flour tortillas as desired. Serve the shredded chicken filling on the tortillas, offering optional fillings and toppings such as diced onions, sliced avocado, shredded cheese, sour cream, or lime wedges.

Notes

  • Optional toppings include diced onions, shredded cheese, avocado slices, sour cream, and lime wedges to customize your tacos.
  • You can substitute corn tortillas for a gluten-free option if desired.
  • To warm tortillas, wrap them in foil and heat in a low oven for 5-10 minutes or warm them briefly on a skillet.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/shredded-chicken-tacos-with-chipotle-and-orange-cilantro-sauce-recipe/