Chicken Soft Tacos
Servings 4
Ingredients
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tsp chipotle chiles in adobo sauce minced
- 1/2 cup orange juice
- 1 tbsp Worcestershire sauce
- 3/4 cup fresh cilantro chopped
- 4 boneless, skinless chicken breasts about 1 1/2 pounds
- 1 tsp yellow mustard
- salt and pepper
- 12 4-inch flour tortillas
Instructions
- Melt butter in large skillet over medium-high heat.
- Add garlic and chipotle and cook until fragrant, about 1 minute.
- 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.
- 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, shredded lettuce, sour cream, salsa, cheese and lime wedges.