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If I could take a bite out of the screen right now…easy there, Nicole. Good heavens, these are some tasty tacos! As the recipe title suggests, they are also relatively easy to make. Instead of slices of cooked chicken breast that can come out somewhat dry and rubbery, this recipe employs the poaching method, resulting in tender white meat that can be pulled into bite-sized pieces. Once the meat is pulled, it is returned to the skillet and tossed with the reduced sauce. This gives each piece of meat a flavor injection. And that flavor comes from chipotle chiles, orange juice (freshly squeezed, please), and two very surprising ingredients– Worcestershire sauce and good ole American yellow mustard. I know…weird, right? But they are actually two very common ingredients in Latin cooking. The smoky heat from the chiles helps balance the sweetness of the orange juice; the Worcestershire sauce gives the breast meat a deep, almost dark, meat-like flavor, and the tangy mustard adds a little zing. I also add some dried oregano (preferably the Mexican variety) for a little more herbal flavor to marry with all those robust flavors.
When it comes time to assemble these bad boys, I use flour tortillas. (Don’t forget the homemade ones.) Normally, I prefer corn tortillas over flour, but the flour ones are the perfect vehicle to deliver the goods in this recipe. I also like to warm them on both sides over my gas stove until slightly charred for a little smoky flavor.
For the accouterments, first, I smear on a generous spoonful of a homemade avocado spread (recipe is below), because I think it tastes better than just diced avocado. Then I add some shredded lettuce (I’m using iceberg here), a little pico de gallo, the yummy chicken, and then a nice drizzle of Mexican crema. Yes, you can use sour cream or even better, crème fraîche, but most markets these days do carry crema. It is thinner than regular sour cream, and it has a much richer taste. (Quick kitchen tip— sometimes I’ll have some sour cream in the refrigerator that needs to be used up, so to mimic the texture and taste of crema, I thin the sour cream with a little heavy cream. Violà–mock crema.) Finish the taco with some freshly squeezed lime juice, and you have a south of the border feast for the eyes (that is, until it becomes a feast for the body☺). For a fully loaded menu, serve the tacos with Mexican Red Rice and Refried Pinto Beans.
See my Kitchen Tip HERE on how to shred chicken the easy way!
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Easy Chicken Tacos
Equipment
Ingredients
For the Chicken
- 3 tablespoons unsalted butter
- 4 medium garlic cloves
- 1 tablespoon minced chipotle chiles in adobe sauce
- ½ teaspoon dried Mexican oregano
- ½ cup freshly squeezed orange juice
- 1 tablespoon Worcestershire sauce
- ¾ cup chopped fresh cilantro, divided
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon yellow mustard
- Kosher salt and freshly ground black pepper to taste
For the Avocado Spread
- 2 ripe avocados, halved and pitted
- 1 medium clove garlic, finely grated on a microplane
- Freshly squeezed lime juice to taste
- Kosher salt to taste
Accompaniments
Instructions
For the Chicken
- In a large skillet over medium-high heat, melt the butter. Add the garlic, chipotle chiles, and oregano and cook until fragrant, about 30 seconds. Stir in the Worcestershire sauce, orange juice, and ½cup of the cilantro. Add the chicken and simmer, covered, over medium-low heat until the meat registers 160ºF, about 10-15 minutes, flipping chicken half way through cooking. Transfer the chicken to a plate and tent with foil.
- Increase heat to medium-high and cook until the mixture is reduced to 1/4 cup, about 5 minutes. Remove from the heat and stir in the yellow mustard. Using two forks, shred the chicken into bite-size pieces and return to skillet. Add cilantro to the chicken mixture and toss to combine. Season to taste with kosher salt and freshly ground black pepper.
For the Avocado Spread
- In a medium bowl, mash the avocado into a spreadable consistency. Stir in the garlic and season to taste with lime juice and salt.
- Serve chicken and avocado spread (if using) with tortillas and accompaniments. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
