Zesty Citrus Shredded Chicken Tacos

1. Prep the Chicken

In a 12-inch skillet, warm the vegetable oil over medium heat for 1 minute. Add the minced garlic, chili powder, and salt. Stir continuously for 30 seconds until fragrant. Gently pour in the orange juice and Worcestershire sauce, stirring to combine.

2. Simmer the Chicken

Place the chicken halves into the skillet using tongs. Bring the mixture to a gentle boil. Lower the heat to medium-low, cover the skillet, and let it simmer for 4 minutes. Flip the chicken pieces over, re-cover, and cook until the internal temperature reaches 165°F, about 4 to 6 additional minutes. Move the chicken to a large plate and set aside.

3. Thicken the Sauce

Allow the remaining liquid in the skillet to cook down until thickened, about 3 to 5 minutes. Then, turn off the heat and move the skillet to a cool burner.

4. Shred and Combine

Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and toss it with the thickened sauce to coat well. Warm the chicken mixture over medium heat until heated through, approximately 1 to 2 minutes. Switch off the heat and mix in the chopped cilantro. Cover to keep warm while you prepare the tortillas.

5. Warm the Tortillas

Stack the tortillas on a microwave-safe plate and cover them with a damp dish towel. Heat in the microwave until warm and pliable, about 1 minute.

6. Serving and Storage

Spoon the warm citrus-infused shredded chicken into the warmed tortillas and add your favorite toppings such as diced tomatoes, shredded lettuce, cheese, or sour cream. Cool any leftover chicken before storing it in an airtight container in the refrigerator. Leftovers will keep well for 3 days and can be used for salads, sandwiches, or a quick protein addition to your meals.