Description

These Shredded Chicken Tacos with Orange Chipotle Sauce and Zesty Salsa offer a delightful blend of smoky, tangy, and fresh flavors. Tender chicken breasts simmered in Florida orange juice are shredded and paired with a creamy chipotle-infused sour cream sauce and a vibrant salsa featuring fresh tomatoes, oranges, and cilantro. Toasted flour tortillas and crisp lettuce complete this quick and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Chicken and Broth

2 bone-in chicken breasts
1/2 cup Florida orange juice
Water (enough to cover chicken in saucepan)

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

To Serve

6 (6-inch) flour tortillas
Shredded Romaine or iceberg lettuce

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Instructions

Cook Chicken: Place the chicken breasts in a saucepan and cover them with water. Add 1/2 cup of Florida orange juice and bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer gently for 25 minutes or until the chicken is fully cooked through.
Prepare Chicken: Remove the chicken from the saucepan and allow it to cool enough to handle safely. Discard the skin and bones, then shred the meat finely with your hands or forks. Set aside the shredded chicken for assembling the tacos.
Make Orange Chipotle Sauce: In a food processor, place the 2 chipotle chiles and the remaining 1 tablespoon of orange juice. Pulse 3 to 5 times to break up the peppers. Add the sour cream and pulse a few more times until the sauce is smooth and well combined. Refrigerate the sauce until ready to use.
Prepare Zesty Salsa: In a mixing bowl, combine diced tomatoes, chopped orange segments, chopped cilantro, diced white onion, diced jalapeño, lime juice, and white vinegar. Season generously with salt and pepper to taste. Mix well and set aside to let the flavors meld.
Toast Tortillas: Heat a large frying pan over medium-high heat. Using tongs, carefully toast each flour tortilla one at a time in the dry pan for about 3 minutes per side. While toasting, move the tortilla in small circles to prevent burning and ensure even toasting. Keep the toasted tortillas warm until ready to assemble.
Assemble Tacos: Fill each warm tortilla with shredded chicken and a layer of shredded Romaine or iceberg lettuce. Top with a generous spoonful of the Orange Chipotle Sauce and then a scoop of the Zesty Salsa. Serve the tacos immediately for the best flavor and texture.

Notes

Use bone-in chicken breasts for more flavorful broth and tender meat.
The orange juice adds a subtle citrus note to both the chicken and sauce, enhancing the overall taste.
Adjust the amount of chipotle chiles depending on your preferred spice level.
For a gluten-free option, substitute flour tortillas with corn tortillas.
The salsa can be made a few hours ahead to allow the flavors to develop.
Keep the toasted tortillas warm wrapped in a clean kitchen towel to prevent drying out.