Chipotle Chicken Tacos

For 6 servings, Chipotle Chicken Tacos keeps the list centered on butter, garlic cloves and minced canned chipotle chiles in adobo sauce. Set aside about 33 minutes.

• Yield 6 servings
• Ready in 33 minutes
• Prep 15 minutes
• Cook 18 minutes

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, minced, or 1 teaspoon garlic powder
• 2 teaspoons minced canned chipotle chiles in adobo sauce, plus more to taste, if desired
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro, divided
• 4 boneless skinless chicken breasts (1 1/2 to 2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

Instructions

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds.
2. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil.
3. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. Cook until an instant-read thermometer inserted at the thickest part of the chicken registers 165 degrees F.
4. Transfer the chicken to a plate and tent with foil.
5. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, 4 to 5 minutes.
6. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining 1/4 cup chopped cilantro to the skillet and toss until well combined. Season to taste with additional salt and pepper, if needed.
7. Serve the chicken with tortillas topped with lettuce, cheese, tomato, sour cream, and avocado.

Give it a minute off the heat, then serve it while it is still hot.