Air fryer Loaded Fries
French fries is a favourite snack or side, right? I guess most of you would say yes to that. Loaded fries in air fryer are even more sinful and perfect for an indulgence. My teen loves it.
Read MoreSlow Cooker Chile Orange Chicken Tacos
Drescription
A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they're pull-apart tender, then are paired with a fresh avocado-orange salsa.
Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup frozen 100% orange juice concentrate
- 1 chipotle chile in adobo plus 1 tablespoon adobo sauce
- 2 cloves garlic
- 1 ½ pounds boneless, skinless chicken breast
- ¼ teaspoon salt
- 1 medium orange
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 medium avocado, chopped
- 12 (6 inch) corn tortillas, warmed
- 3 cups thinly sliced cabbage
Directions
- Place broth, orange juice concentrate, chipotle, adobo, and garlic in a blender or food processor. Blend until smooth.
- Place chicken in a 4-qt. or larger slow cooker and season with salt. Pour the sauce over the chicken. Cover and cook on Low until the chicken is tender and can easily be pulled apart with a fork, 4 to 5 hours.
- Transfer the chicken to a cutting board. Let cool slightly.
- Carefully transfer the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to 3/4 cup, about 15 minutes. Return the sauce to the slow cooker.
- Meanwhile, prepare salsa: Zest orange, then peel; chop the segments. Mix onion, cilantro, lime juice, the orange zest, and the chopped orange in a medium bowl. Add avocado and toss gently until just combined.
- Using 2 forks, shred the chicken. Return it to the slow cooker and stir to combine with the sauce. To serve, divide the chicken among tortillas and top with cabbage and the salsa.
