Dinner

Shredded Chicken Tacos with Orange-Chipotle Sauce and Zesty Salsa Recipe

Name: Shredded Chicken Tacos with Orange-Chipotle Sauce and Zesty Salsa Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 bone-in chicken breasts; 1/2 cup plus 1 tablespoon Florida Orange Juice, divided; Salt, to taste; Pepper, to taste; 2 chipotle chiles in adobo sauce; 1 tablespoon Florida Orange Juice; 1 cup sour cream; 2 ripe tomatoes, diced; 1 Florida orange, segmented, chopped, seeded; 1/2 cup fresh cilantro, chopped; 1/4 cup white onion, diced; 1/2 jalapeño, diced; Juice of 1 lime; 1 tablespoon white vinegar; Salt, to taste; Pepper, to taste; 6 (6-inch) flour tortillas; Shredded Romaine or iceberg lettuce

ByNaomi Fletcher January 26, 2026January 26, 2026

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Introduction

These shredded chicken tacos with orange chipotle sauce and zesty salsa offer a vibrant twist on a classic favorite. Juicy chicken is paired with a smoky, creamy sauce and a fresh, tangy salsa for a perfect balance of flavors. Ready in just 35 minutes, this recipe is a quick and delicious meal for any day of the week.

Three soft tortillas lie side by side on a large white plate, each filled with a base layer of light green lettuce. On top of the lettuce is a layer of shredded white chicken pieces, scattered with small chunks of red tomatoes and white onions mixed with fresh green cilantro. The tacos are drizzled with a creamy pink sauce and sprinkled with cracked black pepper. Next to the tacos on the plate is a small white bowl filled with bright red salsa made of diced tomatoes, onions, and green herbs. To the side of the plate, there is a small white bowl containing a reddish-brown creamy sauce, all placed on a white marbled surface with a black and white striped cloth beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup plus 1 tablespoon Florida orange juice, divided
2 bone-in chicken breasts
2 chipotle chiles in adobo sauce
1 cup sour cream
2 ripe tomatoes, diced
1 Florida orange, segmented, chopped, seeded
1/2 cup fresh cilantro, chopped
1/4 cup white onion, diced
1/2 jalapeño, diced
Juice of 1 lime
1 tablespoon white vinegar
Salt
Pepper
6 (6-inch) flour tortillas
Shredded romaine or iceberg lettuce

Instructions

Step 1: Place the chicken breasts in a saucepan and cover with water. Add ½ cup orange juice and bring to a boil.
Step 2: Reduce the heat and simmer for 25 minutes or until the chicken is thoroughly cooked.
Step 3: Remove the chicken from the saucepan and let it cool.
Step 4: Discard the skin and bones, then shred the cooked chicken and set aside.
Step 5: In a food processor, combine the chipotle peppers and remaining 1 tablespoon orange juice. Pulse 3 to 5 times to break up the peppers.
Step 6: Add the sour cream to the processor and pulse until combined. Refrigerate the orange chipotle sauce until ready to use.
Step 7: In a mixing bowl, combine the diced tomatoes, orange segments, chopped cilantro, diced onion, diced jalapeño, lime juice, and white vinegar. Season with salt and pepper to taste and set aside.
Step 8: Heat a large frying pan over medium-high heat. Toast each tortilla one at a time in the dry pan for about 3 minutes per side, using tongs to move the tortilla around in small circles to avoid burning. Keep tortillas warm.
Step 9: Fill each toasted tortilla with shredded chicken and lettuce. Top with the orange chipotle sauce and zesty salsa. Serve immediately.

Tips & Variations

For extra smoky flavor, grill the chicken breasts instead of boiling them before shredding.
Substitute Greek yogurt for sour cream to lighten the orange chipotle sauce without losing creaminess.
Add diced avocado or sliced radishes to the tacos for additional texture and freshness.
If you prefer spicier tacos, include more chipotle peppers or add a few dashes of hot sauce to the salsa.
Use corn tortillas instead of flour for a gluten-free option and a slightly different taste.

Storage

Store any leftover shredded chicken, sauce, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a microwave or on the stovetop before assembling tacos. Keep tortillas wrapped in a clean towel at room temperature to maintain softness, or warm them before serving.

How to Serve

Three soft tortillas sit on a large white plate, each folded slightly and filled with layers of bright green lettuce, chopped red tomatoes, shredded white chicken pieces, and a drizzle of light brown sauce with visible black pepper. Beside the tortillas on the plate is a small white bowl filled with a mix of diced red tomatoes, white onions, and green herbs. Around the plate are two small white bowls, one with a creamy orange sauce and the other with a yellow sauce. The dishes rest on a white marbled surface with a black and white striped cloth beneath part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the orange chipotle sauce in advance?

Yes, the sauce can be prepared a day ahead and kept refrigerated. This actually allows the flavors to meld better, making it even tastier.

What can I use if I don’t have Florida orange juice?

Any fresh orange juice or bottled orange juice can be used as a substitute. For a more authentic taste, fresh is preferred, but store-bought works fine in a pinch.