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Best Ever Chicken Tacos & Guacamole


  • Author: 5boysbaker.com
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Ingredients

  • CHICKEN TACOS:
  • 3 Tbsp. butter
  • 1 garlic clove (, minced)
  • 1 tsp. chipotle chiles in adobo (, seeds removed, minced (about 1 small chile))
  • 1/2 c. orange juice
  • 1/2 c. + 1/4 c. cilantro (, minced, divided)
  • 1 Tbsp. Worcestershire sauce
  • 4 boneless skinless chicken breasts
  • 1/2 tsp. yellow mustard
  • Corn tortillas ((I used the Mission Artistan style corn and whole wheat blend tortillas — I highly recommend them))
  • GUACAMOLE:
  • 3 avocados (, diced)
  • 1/4 cup red onion (, minced)
  • 1/4 cup minced fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 1 small jalapeno (, seeded and minced)
  • 1 garlic clove (, minced)
  • 1/2 tsp. cumin
  • 1/4 tsp. salt

Instructions

  1. CHICKEN TACOS:
  2. Heat a large skillet over medium heat.  Melt the butter.  Add the garlic clove and minced chipotle chiles and cook for about 30 seconds.
  3. Add the orange juice, 1/2 cup minced cilantro and Worcestershire; stir well.
  4. Add the chicken breasts and simmer, covered, for 6-7 minutes on each side.
  5. Remove chicken, cover with foil and set aside to rest for a few minutes.
  6. Continue heating the sauce and reduce to a glaze.  Add 1/2 tsp. of yellow mustard (this helps emulsify it) and stir well.
  7. Shred the chicken and add back to the glaze; toss to coat.
  8. Stir in 1/4 cup of chopped cilantro.
  9. Serve in corn tortillas with desired toppings (tomato, sour cream, guacamole, lettuce, etc.)
  10. GUACAMOLE:
  11. Mash two of the avocados with a fork, fold in the remaining ingredients.

Notes

I think the homemade guacamole took these tacos up another notch.  So if you have the time, I would definitely make some.   Just make sure your avocados are ripe enough.  Mine weren’t and wouldn’t smash up, so I just left them diced.

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