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Two chicken tacos topped with diced tomatoes, lettuce, and a drizzle of white sauce are served on a white plate with lime wedges. Bowls of guacamole and salsa are blurred in the background.
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Easy Chicken Tacos

Incredibly easy and flavorful tacos on the table in no time!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Quick, Tacos
Servings: 6
Author: Nicole

Equipment

Ingredients

For the Chicken

  • 3 tablespoons (1 ½ ounces) 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

  • 12 flour tortillas Homemade or store-bought
  • Pico de Gallo Homemade or store-bought
  • Shredded iceberg lettuce
  • Mexican crema
  • Lime wedges

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 ½ cup of the cilantro. Add the chicken and simmer, covered, over medium-low heat until the meat registers 160ºF, about 10-15 minutes, flipping the chicken halfway through cooking. Transfer the chicken to a plate and tent with foil.
  • Increase the heat to medium-high and cook until the mixture is reduced to ¼ cup, about 5 minutes. Remove from the heat and stir in the yellow mustard. Using two forks, shred the chicken into bite-size pieces, then return it to the 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 until spreadable. 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 facts are for the chicken only.
Chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 432kcal | Carbohydrates: 4g | Protein: 65g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 203mg | Potassium: 1171mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 3mg
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