Friday, July 29, 2011

Budget Dinners: Easy Chicken Tacos

Okay, I know it's silly to post a recipe for tacos but I just can't help myself. I was first drawn to this recipe by how easy it was and the unique ingredients it uses. Worcestershire and orange juice? Crazy I know, but somehow these few ingredients become magic. Honestly, I can't see myself making chicken tacos any other way now. A tortilla, some chicken, a few toppings, and a squirt of lime - mmmm taco heaven.


The combination of flavors seems weird, but it's perfect. Also, I only used two chicken breasts and it was perfect for us three. Four seems a bit much.

Would I make this again? Oh yes.

Easy 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.


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


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.

2. 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.

3. Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard.

4. 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.

Source: Cooks Country

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