Chipotle Chicken Tacos

from melskitchencafe.com

*Note: Reduce the chipotle chiles to one teaspoon if you want to eliminate some of the spiciness. In a pinch, you could sub 1-2 teaspoons chili powder for the chipotle chiles but the flavor won't be quite the same.

*Serves 6

3 tablespoons butter

4 garlic cloves, minced

2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)

1/2 cup orange juice

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

4 boneless, skinless chicken breasts (about 2 pounds)

1 teaspoon yellow mustard

Salt and pepper

12 (6-inch) flour tortillas

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, 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.

**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.