Orange Chipotle Chicken Tacos

Cinco de Mayo — or any Tuesday for that matter — isn’t complete without tacos! Celebrate Mexico’s victory over France in 1862 with these delish Orange Chipotle Chicken Tacos that you’ll want to make again and again! What’s more, these tasty tacos are easy enough to make for a crowd and are sure to please even picky eaters. The chipotle crema sauce is so crave-worthy you’ll want to put it on everything. Hint: Double the recipe if you want leftovers.

Ingredients

For the Chicken

• 6-7 boneless skinless organic chicken thighs 
• 1 cup Uncle Matt’s Organic Orange Juice
• 2 tsp organic avocado oil (or olive oil) 
• 1 tbsp chipotle plus 2 Tbsp adobo sauce 
• salt and pepper to taste

For the tacos

• Organic corn or flour tortillas
• Organic cotija cheese
• Organic lime wedges
• Organic cilantro, chopped
• Organic red cabbage, chopped

Chipotle Crema Sauce 

• 1 cup sour cream (make it dairy-free with cashew sour cream) 
• 1 chipotle pepper in adobo sauce plus 1 tbsp adobo sauce
• 2 tbsp freshly squeezed organic lime juice 
• 1 organic garlic clove
• salt and pepper to taste 

Instructions

1. Heat avocado oil in a large skillet or dutch oven over medium high heat.
2. Add chicken thighs and brown on each side.
3. Deglaze the pan with Uncle Matt’s Organic Pulp Free Orange Juice, brushing the brown bits around the pan. Add the chipotle and adobo sauce and bring to a simmer. Lower the heat and cook the chicken partially covered until it’s cooked through about 11-14 minutes.
4. While the chicken thighs are cooking, grate the red cabbage, cube the avocado, crumble the cotija cheese, slice the limes, and tear cilantro leaves.
5. Prepare your chipotle crema by blending all ingredients in a food processor until smooth. Add salt and pepper to taste. Set aside. This crema can be made in advance and refrigerated for up to 5 days.
6. If using flour tortillas, warm them in a skillet on each side with a dash of oil.
7. Remove the chicken from the pan and set aside. The sauce should be thick. If it’s not, let it simmer for 1-2 more minutes. Once the chicken is cooled, shred it in a large bowl and pour the pan sauce over it. Serve taco with extra pan sauce and top with red cabbage, cilantro, cheese, avocado cubes and chipotle crema. 
8. Serve with Uncle Matt’s Organic No Sugar Added Lemonade and enjoy!