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Chipotle Chicken Tacos

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Chipotle Chicken Tacos

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Course: Main Course
Cuisine: Mexican
Keyword: chicken, Chipotle Chicken Tacos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 2 tacos
Calories: 285kcal


  • 4 clove garlic
  • 2 teaspoon chipotle peppers in adobo sauce
  • 3 cup cilantro
  • 3 tablespoon butter, unsalted
  • 1/2 cup orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 pound chicken breast
  • 1 teaspoon mustard
  • 1/8 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 12 medium tortilla, whole wheat


  • 6 leaf outer lettuce
  • 1 cup shredded Mexican cheese blend, shredded
  • 2 medium tomato, red
  • 6 tablespoon sour cream
  • 1 medium avocado


  • Mince 4 cloves of garlic and enough chipotle chiles to get 2 teaspoons worth. Chop your cilantro. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds.
  • Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil.   Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking.  When the chicken is done cooking, transfer to a plate and tent with foil.
  • Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes.
  • Off the heat, whisk in the yellow mustard.  Using 2 forks, (or a kitchen aid and cookie paddle) shred the chicken into bite-sized pieces and return to the skillet.
  • Add the remaining cilantro to the skillet and toss until well combined.  Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
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Calories: 285kcal | Carbohydrates: 24g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 314mg | Fiber: 6g | Sugar: 3g

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