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.
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)