Foodie Friday: Easy Chipotle Chicken Tacos

Foodie Friday: Easy Chipotle Chicken Tacos

Trying something a little different, I made up a fancy-dancy illustrated version of this recipe.

Let me know what you think of this fun new format!

This is a deceptively easy but amazingly delicious take on chicken tacos, that I saw on Cook’s Country recently, and I think it’s going to go into our regular rotation of quick meal ideas.

Foodie Friday: Easy Chipotle Chicken Tacos

I know that Worcestershire sauce and yellow mustard in tacos sounds a little weird, but just trust me, the flavors work really well. Both of my boys ate these up (and honestly, seeing my oldest try to do the old side-ways-head-tilt-taco-bite thing is hilarious).

I’ve tried this using chicken tenderloins and it worked just as well, but required less time to cook because they are smaller than full chicken breasts. If you don’t already have one, be sure to get a good meat thermometer so you can get them off the heat when they hit 160-165F.

Also, I love the chipotle peppers in this a lot, and would highly, highly recommend not skipping out on them (you can find them in small cans in the Mexican food aisle of your local grocer). If you are worried about making it too spicy, feel free to use a little less and/or remove the seeds from the peppers before mincing. And of course, if you like spice, feel free to use more. 😉

Easy Chipotle Chicken Tacos


  • 3 tbsp butter
  • 4 cloves garlic (minced)
  • 2 tsp chipotle peppers in adobo sauce (minced)
  • 1/2 cup orange juice
  • 1 tbsp Worcestershire
  • 3/4 cup cilantro leaves (chopped & divided into 1/2 cup and 1/4 cup)
  • 4 boneless, skinless chicken breasts (approx. 2 lbs)
  • 1 tsp yellow mustard
  • salt & pepper
  • 12 flour or corn tortillas (warmed)
  • Toppings of your choice: lettuce, salsa, tomato, cilantro, avacado, cheese, lime, etc.


  1. Heat butter in a 12” skillet over medium heat until shimmering.
  2. Stir in garlic & chipotles. Cook, stirring constantly until fragrant (~30 sec)
  3. Stir in 1/2 cup of cilantro, Worchestershire & orange juice.
  4. Nestle chicken into skillet, bring to a simmer, and cover.
  5. Cook on medium-low heat for 12-18 minutes, flipping chicken halfway through.
  6. When finished, thickest part of chicken should register 160-165°F.
  7. Remove chicken from pan and transfer to cutting board. Shred well with 2 forks.
  8. Meanwhile, simmer sauce at medium heat for about 5 minutes to reduce.
  9. Remove from heat, whisk in mustard and 1/4 cup cilantro.
  10. Stir in chicken. Season with salt & pepper to taste.
  11. Serve, with warm tortillas & desired toppings, to your forever-grateful friends & family.


  • I like the step-by-step illustrations with the photo of the finished product. I am going to give this recipe a try tonight.


    • Let me know how you like it!

  • So good! And very easy. I added black beans, and I made a swiss chard “pesto” with jalepenos and pepitas to go with it (guess what I needed to use up in my CSA box this week). I made nachos out of it, my husband a burrito. There isn’t much leftover…


    • Sounds great! Glad it worked out for you.

      It’s definitely a versatile recipe. I actually made it again last night adapted for what I had on hand (basil in place of cilantro, apple cider in place of orange juice, and the addition of some diced garden tomatoes with the garlic and chipotle) and it was really yummy with some butternut squash gnocchi.

  • This looks like e beginning of a great cookbook, an illustrated guide to culinary delights.
    We’ll have to give this a go.


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