Tacos are a blessing from above! And is it just me or are tacos having a serious moment for the last few years? Every where I go, taco this taco that! I don’t remember them being as popular with a near like cult following when i was growing up.. maybe that’s because in the 80’s/90’s taco night consisted of your basic ground beef / hard taco shell concoction with a store bought package of taco meat seasoning. Don’t get me wrong, “old school” tacos still get me nostalgic and I do still enjoy a ground beef taco, but nowadays the options on tacos seem to be endless- and you won’t ever hear me complaining!
Love that Instant Pot
This recipe for Chipotle Orange Chicken with a Mango Citrus Slaw is so easy to make and packed with so much flavor! The chicken is pressure cooked in the Instant Pot for maximum ease and succulence. With just a few things to chop and throw in the pot, the main protein for this taco is completely handled! Can I give you some sage advice here, if you don’t HAVE an Instant Pot yet, YOU NEED ONE! I’m not kidding! They cook rice perfectly, meats are so tender and juicy, my chicken stock has never tasted better, and if for some reason you are into cooking slow (like with a crock pot) instead of having your meals ready faster- it doubles as that appliance too. Treat yourself- buy the Instant Pot– totally worth it and they really aren’t very expensive, the link to the one I use is only $50 with free shipping if you are an Amazon Prime Member.
What are Chipotle in Adobo?
Now the real MVP in this dish is the Chipotle Chili in Adobo! If you are unfamiliar, they are found in a can in the aisle where you would find “Mexican Foods”. The chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. They are basically a savory, smokey heat flavor punch that one you start using you will never stop- just a really easy way to add layers of yumminess.. if you don’t already have in your panty, please STOCK UP! Because this recipe does not call for a whole can, and we all hate food waste here’s a little article to give some ideas of what to do with those leftovers : https://www.bonappetit.com/story/6-things-to-do-with-a-can-of-chipotle-in-adobo-sauce
It’s YOUR Taco, do YOU!
The day I made these we had just gotten home from one vacation/ lacrosse tournament and were about to leave for the following day for another vacation ( rough life, I know!) So I really wasn’t interested in stocking my fridge or doing any additional work that day. BUT if I was aiming to impress- I would have garnished a bit more!
Some ideas to dress these Chipotle Orange Chicken Tacos up a bit:
- Chipotle Lime Crema
- Queso Blanco or Cojita Cheese
- Thinly sliced radishes
- Lime Slices
- Hot Sauce
- Guacamole or sliced avocados
- Sub out the chicken and make Carnitas using Pork Butt
- Sub out the chicken and make Barbacoa using Chuck Roast
Chipotle Orange Chicken with Mango-Lime Slaw
Equipment
- Pressure Cooker
Ingredients
Chipotle Orange Shredded Chicken
- 1½ lb Boneless, Skinless Chicken Breast or Thighs I used breast
- 4 Chipotle Chilies in Adobo chop peppers
- 2 tbsp Adobo Sauce from can
- ⅓ cup orange juice
- ½ cup red onion minced
- 6 cloves garlic peeled and smashed
- 1 tsp jalapeno seeded, minced
- ½ tsp salt
- ¼ tsp black pepper
- corn or flour tortillas for serving
Mango Citrus Slaw
- 3 cups shredded cabbage red, green or combination.
- 1 mango diced
- 1 tsp lime zest
- 3 tbsp lime juice fresh lime juice
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- ¼ cup cilantro chopped
Instructions
- In the bowl of your instant pot, combine the chicken, onion, garlic, chipotle peppers, orange juice, jalapeno, salt and pepper.
- Cover and cook on high pressure/manual for 10 minutes.
- When timer has completed use the natural release function for 10 min before releasing the pressure with quick release. Shred chicken with two forks.
To Assemble Slaw:
- While chicken is cooking: combine in medium size bowl combine cabbage, mango, lime juice, lime zest.
- Add vinegar and olive oil. Stir to combine. Adjust seasoning with salt and pepper.
- Set aside until tacos are ready to be assembled.
Notes
Nutrition
If you like this recipe try my
INSTANT POT CHILI- BIG FLAVOR, LITTLE EFFORT! or CHILI, LIME AND SHRIMP CHOPPED MEXICAN SALAD
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