These Paleo chipotle chicken tacos are so easy and yummy.
One of my families favorite meals to eat are anything taco. This meal has become a staple in our home for years. The original recipe was not Paleo friendly but I have adapted it so that my entire family can eat it. The best thing is its not only easy, fast, healthy and such a very delicious meal, it is one of those meals that is on repeat. The flavors are so simple yet delicious. Keep reading to learn about our easy and fast chipotle chicken tacos that are paleo and whole 30 friendly!
WHAT ARE CHIPOTLE CHICKEN TACOS?
The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce that is used to rehydrate the chiles. Now depending on how much kick you want will be how much chipotle sauce you put in. For a big kick put 2 teaspoons, for just a tiny bit put 1/2 teaspoon.
WHY CHOOSE THESE CHIPOTLE TACOS?
The flavors are so simple yet amazing. It is rather unique combination (orange juice, chipotle chiles, balsamic vinegar) but is the perfect balance between sweet and spicy flavor. The wonderful thing about this meal is that it provides the perfect chicken that is the most tender chicken in the instant pot in 12 minutes on high pressure.
INGREDIENTS
Here’s what you’ll need to make Chipotle Chicken Tacos:
- 3 tablespoons ghee
- 4 garlic cloves, minced
- 1 teaspoons minced canned chipotle chiles
- ½ cup orange juice
- 1 tablespoon Balsamic vinegar
- ¾ cup chopped fresh cilantro
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 teaspoon yellow mustard
- Salt and black pepper
- 12 (6-inch) almond tortillas or corn tortillas
HOW TO SERVE CHIPOTLE CHICKEN TACOS
This recipe is one of my favorites and my go to for taco bar night. I load the table with a platter of warm tortillas. My kids favorite is crunchy tacos so I will fry up the corn tortillas in olive oil to get a good crunch first With a big bowl of shredded chicken and smaller plates loaded with garnishes like fresh cilantro, lime wedges, avocado slices, red onion, sour cream (for my family members that don’t eat Paleo), and if I want to step it up a notch I’ll add some Guacamole. You can also serve Pico De Gallo, and some doctored up black beans.
HOW TO CHANGE IT UP?
Since these are really easy chicken tacos we have them ALL the time. But what if you want to change up what you are having each week cause you need a change. Try making taco salad with the chicken pieces, or burrito bowls if you are having rice. The best thing about this chicken is that it is so versatile. Which is an easy recipe for a meal prep at the beginning of the week to repurpose throughout the week. Or it is so easy and fast that you can prep it for the week on Monday and eat through it all week.
HOW TO STORE TACOS
Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.
FAQs for Chipotle Chicken Tacos
Can this be made in a slow cooker?
For the slow cooker, try cooking all the ingredients for 5-6 hours on low.
Can I make tis on the stove top?
For the stove; 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.
Can I prepare this ahead of time?
Of course! Just make it, and warm it up before serving!
- Melt the ghee on the sauté function on the instant pot. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Balsamic vinegar and 1/2 cup chopped cilantro.
- Add the chicken, covered, set insta pot to 12-13 minutes, transfer to a plate and tent with foil.
- Turn sauté function back on and cook the mixture left in the pot until the liquid is reduced to about 1/4 cup, about 2-3 minutes.
- Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into small pieces and return to the pot. Add the remaining cilantro to the pot and toss until well combined. Season with salt and pepper.
- Serve warm with your choice of tortillas topped with lettuce, tomato, lime and avocado.
If you need a yummy Paleo Breakfast Idea click here!
XO
Shirlene RN BSN
Easy & Fast Chipotle Chicken Tacos
Ingredients
- 3 tablespoons ghee
- 4 garlic cloves, minced
- 1 teaspoons minced canned chipotle chiles
- ½ cup orange juice
- 1 tablespoon Balsalmic vinegar
- ¾ cup chopped fresh cilantro
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 teaspoon yellow mustard
- Salt and black pepper
- 12 (6-inch) almond tortillas or corn tortillas
Instructions
Melt the ghee in instant pot on the saute function. 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 bring to a simmer.
Add the chicken, covered, set instant pot to high pressure for 12-13 minutes. When done let instant pot naturally release. 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.
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