Tuesday, February 8, 2011

Easy Chicken Tacos

K, so just so I don't seem like I'm trying to pass this off as my own, read the header to my blog..this is a recipe collection, I in no way claim to come up with these, unless I say so. :) I guess I've been feeling a little bit of guilt for posting so many recipes from mels site (melskitchencafe) I just love her and she cooks new exciting things that still fall in the realm of inexpensive/things I usually have on hand. So there. Now I am justified. Check out her site, you'll fall in love with every recipe you make too.

This is one of mike and I's fav. recipes. It is really easy and soo soo yummy. I am a sucker for smoky chipotle though. Careful with the peppers though, I made them a few months back when Mae was still really little, and they were so spicy I couldn't finish cuz I knew it would upset her tummy. Not eating that taco was one of the hardest things I've ever had to do....These are fresh, different, and relatively healthy with the avocado and tomato on top!

*Serves 6

3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. 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 cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

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