30 minutes (or less) Chicken Tacos

This is a quick and easy soft taco recipe with some unusual taco ingredients: Worcestershire sauce, orange juice, and yellow mustard, which surprisingly make a great tasting taco! Try it for something new and unexpected.


  • 3 tbsp. unsalted butter
  • 4 garlic cloves, minced
  • 2 tsp. minced canned chipotle chile in adobe sauce
  • 3/4 cup chopped fresh cilantro, reserve 1/4 cup
  • 1/2 cup orange juice
  • 1 tbsp. Worcestershire sauce
  • 4 boneless, skinless chicken breasts, rinsed & trimmed
  • 1 tsp. yellow mustard
  • S/P
  • 12 soft taco tortillas, warmed


  1. Melt the butter in a large skillet until foaming. Add the garlic & chipotle chile and cook about 30 seconds. Stir in the cilantro (reserving the 1/4 cup), orange juice, Worcestershire sauce and bring to a boil.
  2. Add the chicken and simmer, covered, over medium low until the chicken is cooked through, about 15 minutes, flipping the chicken half-way through. Transfer the chicken to a plate and tent with foil.
  3. Increase the heat to medium-high and cook until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken and add to the skillet. Add the remaining cilantro and toss. Season with salt and pepper to taste.
  4. Serve with warm tortillas and lettuce, tomato, avocado, and sour cream.

Serves: 6

Recipe source: America’s Test Kitchen

Time: 30 minutes


2 thoughts on “30 minutes (or less) Chicken Tacos

  1. Rufus' Food and Spirits Guide April 25, 2011 / 7:27 PM

    Ha! I’m always slipping Worcestershire sauce into my taco meat. When my wife sees me she hates it. So gonna show her this! In all seriousness, great recipe.

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