Easy Chicken Tacos

serves 6

3 Tablespoons unsalted butter

4 medium garlic cloves

1 Tablespoon minced chipotle chiles in adobe sauce

1/2 teaspoon dried Mexican oregano

1/2 cup orange juice

1 Tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro, divided

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 teaspoon yellow mustard

Kosher salt and freshly ground black pepper


12 Flour tortillas

Pico de Gallo

Avocado Spread (recipe follows)

Shredded Lettuce

Mexican Crema

Lime wedges

In a large skillet over medium-high heat, melt the butter.  Add the garlic, chipotle chiles, and oregano and cook until fragrant, about 30 seconds.  Stir in the Worcestershire sauce, orange juice, and 1/2 cup of the cilantro.  Add the chicken and simmer, covered, over medium-low heat until the meat registers 160º F, about 10-15 minutes, flipping chicken half way through cooking.  Transfer the chicken to a plate and tent with foil.

Increase heat to medium-high and cook until the mixture is reduced to 1/4 cup, about 5 minutes.  Remove from the heat and stir in the yellow mustard.  Using two forks, shred the chicken into bite-size pieces and return to skillet.  Add cilantro to the chicken mixture and toss to combine.  Season to taste with kosher salt and freshly ground black pepper.  Serve with tortillas and accompaniments.  Enjoy!

Avocado Spread

2 ripe avocados, halved and pitted

1 medium clove garlic, finely grated on a microplane

Freshly squeezed lime juice to taste

Kosher salt to taste

In a medium bowl, mash the avocado into a spreadable consistency.  Stir in the garlic and season to taste with lime juice and salt.

Printed from thegalleygourmet.net