With cilantro, avocado & tomatoes

Here’s another great recipe from the Best of ATK 2011 Annual. If you’re looking for something easy to prepare tomorrow for Cinco de Mayo, here’s the ticket. The sauce comes together fast, but is so great, my husband was licking the skillet. Really. This recipe is a perfect weeknight meal.

Quick & Flavorful Chicken Tacos

2 T. unsalted butter
4 cloves garlic, minced
2 t. minced canned chipotle chile in adobo sauce
3/4 c. chopped fresh cilantro
1/2 c. orange juice
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts, trimmed
1 t. yellow mustard
salt and pepper
12 (6-in.) flour tortillas, warmed
Toppings for serving: shredded lettuce, grated cheese, diced avocado, tomato, and sour cream

1. Melt the butter in a 12-inch skillet over medium-high heat. Add the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in 1/2 c. cilantro, the orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer, covered, over medium-low heat until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes, flipping the chicken halfway through. Transfer to a plate and tent with foil.

2. Increase the heat to medium-high and cook until the liquid is reduced to 1/4 c., about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken into bite-size pieces and return it to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper to taste. Serve with the tortillas (and other toppings, if desired).