Chicken Tacos


To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream

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Serves 6

Chicken Tacos by Cooks Country
Serves 6
Chicken Tacos by Cooks Country
Serves 6


  • 3 tablespoons unsalted butter
  • 4 garlic cloves , minced
  • 2 teaspoons minced chipotle chiles in adobo sauce
  • 1/2 cup orange juice
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup chopped fresh cilantro leaves
  • 4 boneless, skinless chicken breasts(about 1 1/2 pounds)
  • 1 teaspoon yellow mustard
  • Salt and pepper
  • 12 (6-inch) flour tortillas
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  • 1

    1. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

  • 2

    2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.

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