Holy Hot Tamales! These babies were spicy. One should take note that I do not do spicy so part of the issue may have been me, but definitely part was the chiles in adobo. WOWZA. Next time I will add just a quarter of the amount and I’ll make sure that no seeds make it in the chicken. Besides that, these tacos actually have great flavor. PLUS, the spicy adobo chicken tacos are super easy which is what you want on Cinco De Mayo! No one wants to be stuck in the kitchen instead of hanging out with their guests!

Where Does Adobo Chicken Originate?

Where adobo originates is a disputed topic.

Mexican Adobo uses the traditional Spanish spices but adds indigenous ingredients: tomatoes and chilies. 

Filipino Adobo refers to a whole dish.

Filipino adobo involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. 

Filipino adobo is usually eaten with rice.

In fact, it is basically the national dish of the Philippines.

Are Corn Torillas Gluten Free?

Corn tortillas are made from a special corn flour.

Corn tortillas are gluten free unless they have been contaminated by gluten products during the manufacturing of the tortilla.

Are Chipotle Chiles Hot? 

A chipotle pepper is generally hotter than a jalapeno chili.

Chipotle peppers are really jalapeños; they’ve just been aged to maturity, dried, and smoked. 

Chipotle are made from fully-ripened red jalapeño peppers, which leads to the heat difference. 


 Spicy Adobo Chicken Tacos

Spicy Adobo Chicken Tacos

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Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


these tacos actually have great flavor. PLUS, the spicy adobo chicken tacos are super easy which is what you want on Cinco De Mayo!


  • 3 tablespoons Butter, unsalted
  • 4 Cloves Garlic , minced
  • 2 teaspoons Chipotle Chiles in Adobo Sauce, minced canned
  • 1/2 cup Orange Juice
  • 1 tablespoon Worcestershire Sauce
  • 3/4 Cup Cilantro, chopped fresh
  • 4 Breasts Chicken, boneless skinless
  • 1 teaspoons Yellow Mustard
  • Salt and Pepper
  • 12 Tortillas, flour or corn


  • Melt the butter in a large skillet over med-high heat and add the garlic and chipotle, cook until fragrant, about 30 seconds.
  • Stir in the orange juice, worcestershire sauce, and 1/2 cup cilantro and bring to a boil.
  • Add chicken and simmer, cover with a lid over med-low heat until cooked through.
  • About 15 min, flipping the chicken halfway through.
  • Transfer to a plate and tent with foil.
  • Increase the heat to med-high and cook until the liquid is reduced to about 1/4 cup, about 5 min.
  • Remove from the heat and whisk in the mustard.
  • Shred the chicken and return it to the pan.
  • Add cilantro and toss to coat everything.
  • Season with salt and pepper and serve in warmed tortillas with any additional toppings.


There might be a little too much heat in the adobo for some, make sure to scale back if needed.
Store left overs in the refrigerator


Serving: 1gCalories: 124kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 8mgSodium: 250mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 176IUVitamin C: 6mgCalcium: 37mgIron: 1mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

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