I'm in Ireland right now, and if you're interested in reading about our trip/seeing pictures, check out the Ramblings page. It's a great country, and we're having a great time so far. Thanks to everyone for your great comments and well wishes!
Back to the food...We love Mexican food at our house, and while we have tacos frequently, they're usually of the beef persuasion. My hubby loves him some beef. In fact, whenever I ask him what he wants for dinner, he says steak. Every. Time. Anyway, it's nice to have a change of pace, so I love these chicken tacos. They take no longer than the ground beef ones, and they have a different flavor profile that's fresh and spicy...bound to please even those beef lovers.
Instead of the typical cumin and chili powder found in ground beef tacos, these are cooked in an orange juice/adobo/cilantro sauce, with a tiny bit of yellow mustard added at the end. If you don't like spice, you can cut down on the chipotle peppers. These tacos cook up in about 20 minutes, and you're on your way to an easy, wonderful, and fairly healthy dinner. We don't eat these nearly often enough, but I'm planning to put them in the rotation a lot more often.
Back to the food...We love Mexican food at our house, and while we have tacos frequently, they're usually of the beef persuasion. My hubby loves him some beef. In fact, whenever I ask him what he wants for dinner, he says steak. Every. Time. Anyway, it's nice to have a change of pace, so I love these chicken tacos. They take no longer than the ground beef ones, and they have a different flavor profile that's fresh and spicy...bound to please even those beef lovers.
Instead of the typical cumin and chili powder found in ground beef tacos, these are cooked in an orange juice/adobo/cilantro sauce, with a tiny bit of yellow mustard added at the end. If you don't like spice, you can cut down on the chipotle peppers. These tacos cook up in about 20 minutes, and you're on your way to an easy, wonderful, and fairly healthy dinner. We don't eat these nearly often enough, but I'm planning to put them in the rotation a lot more often.
Stovetop Chicken Tacos Recipe
Serves 2-4 (depending on how hungry you are)
Print this recipe
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons minced chipotle in adobo sauce
3/4 cup cilantro
1/2 cup orange juice
1 tablespoon Worcestershire
1 1/2 pounds boneless, skinless chicken breasts (about 2-3)
1 teaspoon yellow mustard
Salt and pepper
In a skillet, melt the butter, add garlic and chipotle and cook for about 30 seconds until fragrant. Stir in 1/2 cup of the cilantro, orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer covered for 10-15 minutes, flipping the chicken halfway through the time. Once the chicken is cooked through, transfer it to a plate and cover with foil.
Increase the heat and cook until the liquid is reduced to about 1/4 cup. Stir in the mustard. Shred the chicken into pieces, add to the skillet with the remaining cilantro and toss until combined. Serve while hot with tortillas, cheese, tomatoes, sour cream, and anything else you love on your tacos.
Source: Cook's Illustrated
Serves 2-4 (depending on how hungry you are)
Print this recipe
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons minced chipotle in adobo sauce
3/4 cup cilantro
1/2 cup orange juice
1 tablespoon Worcestershire
1 1/2 pounds boneless, skinless chicken breasts (about 2-3)
1 teaspoon yellow mustard
Salt and pepper
In a skillet, melt the butter, add garlic and chipotle and cook for about 30 seconds until fragrant. Stir in 1/2 cup of the cilantro, orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer covered for 10-15 minutes, flipping the chicken halfway through the time. Once the chicken is cooked through, transfer it to a plate and cover with foil.
Increase the heat and cook until the liquid is reduced to about 1/4 cup. Stir in the mustard. Shred the chicken into pieces, add to the skillet with the remaining cilantro and toss until combined. Serve while hot with tortillas, cheese, tomatoes, sour cream, and anything else you love on your tacos.
Source: Cook's Illustrated
