Spicy Adobo Chicken Tacos
these tacos actually have great flavor. PLUS, the spicy adobo chicken tacos are super easy which is what you want on Cinco De Mayo!
Servings: 12
Ingredients
- 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
Instructions
- Melt the butter in a large skillet over med-high heat and add the garlic and chipotle, cook until fragrant, about 30 seconds.3 Tablespoons Butter, 4 Cloves Garlic , 2 teaspoons Chipotle Chiles in Adobo Sauce
- Stir in the orange juice, worcestershire sauce, and 1/2 cup cilantro and bring to a boil.1/2 Cup Orange Juice, 1 Tablespoon Worcestershire Sauce, 3/4 Cup Cilantro
- Add chicken and simmer, cover with a lid over med-low heat until cooked through.4 Breasts Chicken
- 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.1 Teaspoons Yellow Mustard
- Shred the chicken and return it to the pan.
- Add cilantro and toss to coat everything.3/4 Cup Cilantro
- Season with salt and pepper and serve in warmed tortillas with any additional toppings.Salt and Pepper, 12 Tortillas
Notes
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
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 250mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg