The Baker Upstairs: chipotle chicken tacos


chipotle chicken tacos


If there's one thing Geoff and I can't get enough of, it's tacos. We eat them at least once a week! The girls aren't quite as into them as we are... Lizzy rips hers apart and eats all the pieces separately, and Abby only likes beans and cheese in hers. I usually have taco-seasoned ground turkey or shredded chicken in the freezer for easy and quick taco nights, but occasionally it's nice to try something new and put a little more effort into it. This chipotle chicken was so delicious! I only recently discovered how awesome chipotles in adobo are, and now I want to put it in everything. A little definitely goes a long way, though, so use it with caution. We topped ours with crumbled queso fresco, romaine lettuce, salsa, and sour cream, and they were delightful!
Chipotle Chicken Tacos
Mel's Kitchen Cafe

3 tablespoons butter
4 garlic cloves, minced
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


Hungry for more from The Baker Upstairs?


  1. tacos are BIG in our house as well! these look so good



  3. Have you converted this to the InstantPot? I know I can just mix the sauce separately and do the breast in the pot. If you haven't, I might go for it this week, although I was planning the sesame honey chicken this week.

    1. I haven't tried it in the Instant Pot yet. Let me know how it works out if you do!