Description
Enjoy these flavorful Shredded Chicken Tacos with a zesty Orange Chipotle Sauce and fresh Zesty Salsa. Tender chicken breasts are simmered in orange juice for a citrusy twist, then shredded and served on warm toasted flour tortillas with crisp lettuce, creamy chipotle sour cream sauce, and a refreshing tomato and orange salsa. Perfect for a quick and vibrant meal in just 35 minutes.
Ingredients
Scale
Chicken and Broth
- 2 bone-in chicken breasts
- 1/2 cup plus 1 tablespoon Florida Orange Juice, divided
- Salt, to taste
- Pepper, to taste
Orange Chipotle Sauce
- 2 chipotle chiles in adobo sauce
- 1 tablespoon Florida Orange Juice
- 1 cup sour cream
Zesty Salsa
- 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
Tortillas and Toppings
- 6 (6-inch) flour tortillas
- Shredded Romaine or iceberg lettuce
Instructions
- Cook the Chicken: Place the chicken breasts in a saucepan and cover them with water. Add 1/2 cup of orange juice and bring the mixture to a boil. Then reduce the heat and simmer for 25 minutes or until the chicken is thoroughly cooked.
- Shred the Chicken: Remove the chicken from the saucepan and let it cool slightly. Discard the skin and bones, then shred the chicken finely. Reserve the shredded chicken for assembling the tacos.
- Prepare the Orange Chipotle Sauce: In a food processor, combine the chipotle peppers with the remaining 1 tablespoon of orange juice. Pulse 3 to 5 times until the peppers break down. Add the sour cream and pulse again until well combined. Refrigerate the sauce until ready to use.
- Make the Zesty Salsa: In a mixing bowl, combine the diced tomatoes, chopped orange segments, cilantro, onion, jalapeño, lime juice, and white vinegar. Season with salt and pepper to taste. Mix well and set aside.
- Toast the Tortillas: Heat a large frying pan over medium-high heat. Toast the flour tortillas one at a time in the dry pan for about 3 minutes per side, using tongs to move them around in small circles to prevent burning. Keep the toasted tortillas warm.
- Assemble the Tacos: Place shredded lettuce on each toasted tortilla, then add a generous portion of shredded chicken. Top with the Orange Chipotle Sauce and a spoonful of the Zesty Salsa. Serve immediately and enjoy.
Notes
- You can substitute bone-in chicken breasts with boneless if preferred, but adjust cooking time accordingly.
- For a spicier kick, add more chipotle peppers or jalapeño according to taste.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Leftover sauce and salsa can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Shredded Chicken Tacos, Orange Chipotle Sauce, Zesty Salsa, Mexican Tacos, Quick Chicken Tacos, Citrus Chicken Tacos
