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Cook Time
35 minIngredients
- ½ cup plus 1 tablespoon Florida Orange Juice, divided
- 2 bone-in chicken breasts
- 2 chipotle chiles in adobo sauce
- 1 cup sour cream
- 2 ripe tomatoes, diced
- 1 Florida orange, segmented, chopped, seeded
- ½ cup fresh cilantro, chopped
- ¼ cup white onion, diced
- ½ jalapeño, diced
- Juice of 1 lime
- 1 tablespoon white vinegar
- Salt
- Pepper
- 6 (6-inch) flour tortillas
- Shredded Romaine or iceberg lettuce
Instructions
- Place chicken breasts in saucepan; cover with water.
- Add ½ cup orange juice; bring to a boil.
- Reduce heat; simmer for 25 minutes or until chicken is thoroughly cooked.
- Remove chicken; cool.
- Remove cooked chicken; discard skin and bones.
- Shred chicken; reserve.
- In food processor, place chipotle peppers and remaining 1 tablespoon orange juice. Pulse 3 to 5 times to break up peppers. Add sour cream and pulse to combine. Refrigerate until ready to use.
- In mixing bowl, combine tomato, orange segments, cilantro, onion, jalapeño pepper, lime juice and white vinegar. Season to taste with salt and pepper; reserve.
- Heat large frying pan over medium-high heat.
- Carefully toast tortillas one at a time in dry pan for about 3 minutes per side, using tongs to move tortilla around in small circles so it does not burn. Keep tortillas warm.
- Fill toasted tortillas with shredded chicken and lettuce. Top with Orange-Chipotle Sauce and Zesty Salsa; serve immediately.
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