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Reinventing taco night with these Slow Cooker Chipotle Orange Street Tacos. Shredded chicken (or pork) in a sweet and spicy chipotle orange sauce, all made in the slow cooker or instant pot. Done up right with lime smashed avocado, cheese, and a little spicy pineapple slaw, for the best “street” tacos at home, any night of the week.
I’m constantly on the lookout for new taco inspiration. They’re one of my favorite foods, not only to make, but to share with you guys! I’ve said many times over, tacos are one of those childhood foods that I’ll always love. My dad would make ground beef tacos on a weekly basis. And to this day the idea of a taco dinner still delights me. Of course, I’ve upped my taco game since my youth, by sharing what I think are some pretty incredible tacos. Like these delicious vegetarian mushroom tacos, these tropical fish tacos, and my taco salad from a couple of weeks ago.
You see? It’s safe to say I really do love a good taco. Which brings me to today’s street tacos. These tacos were very much inspired by the tacos you might find on the streets of southern California. Or maybe even all the way down from the calles de Mexico. It’s a little hard for me to say for sure, as I’ve only been to one area of Mexico, and oddly, I didn’t have any tacos!
Basically, what I’m trying to say, is that this recipe is my take on street tacos. And they’re healthy, easy, and beyond good.
I wanted to develop a taco that was sweet, spicy, and a little tangy. But without added sugars and ingredients that just aren’t necessary. I also wanted to share a taco recipe that could be quickly thrown together. Either in the morning before work, or when in a pinch, after work.
And that’s where these tacos come into play. I threw a few chicken breasts into my slow cooker. Then I added in onions, garlic, spices, chipotle peppers, and my favorite Florida’s Natural® Brand Orange Juice (which I love because it’s made with only Florida oranges, no added sugar or artificial ingredients). I cooked everything together low and slow until the chicken was falling apart and extra flavorful. The chipotle peppers give the chicken that spicy, smoky, authentic Mexican flavor. And the sweet and tangy orange juice helps not only to balance the heat, but also keeps the chicken from drying out.
No street taco is complete without a little slaw, so I mixed up a very simple one with colorful purple cabbage and pineapple. The slaw adds just the right amount of crunch. Every bite is bursting with sweet pineapple and a little spice from the fresh jalapeños. The perfect colorful topping for any taco. But especially perfect if you’re trying to get in some more vegetables this January!
And finally, I finished each taco off with avocado, and yes, a little bit of cheese too. Both are musts in my book.
If you make these chipotle orange street tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Chipotle Orange Street Tacos.
Servings: 6
Calories Per Serving: 581 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs or pork shoulder
- 1 yellow onion, diced
- 6 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2-4 chipotle peppers in adobo, chopped
- 1/2 cup Florida’s Natural® Brand Orange Juice
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- corn or flour tortillas, queso fresco, and mashed avocado, for serving
Spicy Pineapple Slaw
- 2 cups shredded purple cabbage
- 1 cup fresh pineapple chunks
- 1 jalapeño, chopped, and seeded, if desired
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- juice of 1 lime
- kosher salt
Instructions
Slow Cooker
- 1. In the bowl of your slow cooker, combine the chicken, onion, garlic, oregano, salt, chipotle peppers, and orange juice. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks and stir in the lime juice and cilantro. 2. To make the slaw, in a bowl, combine the cabbage, pineapple, jalapeño, cilantro, olive oil, vinegar, lime juice, and a pinch of salt.3. Stuff the chicken into the warmed taco shells and top with slaw, cheese, and mashed avocado. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, combine the chicken, onion, garlic, oregano, salt, chipotle peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the lime juice and cilantro. Follow steps 2 and 3 above.
{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}
This post was originally published on February 6, 2019
terrific tacos! light and citrusy. highly recommend. i loved it!
Thank you Karen! xTieghan
These were fabulous! Made them in the slower cooker and served them over black beans w the slaw on top along w some salsa verde. Easy and delicious!
I am so glad you loved these tacos, Ellen! Thank you! xTieghan
Hi Tieghan!
This was perfect, as usual. keep up the great work!
take care
matt
Thank you so much Matt! xTieghan
Not sure why this recipe hasn’t gotten as much love as it deserves! Made this last night and it was amazing. The sweetness of the pineapple in the slaw made everything come full circle for me. Delish!! I did buy the queso but forgot to put it on. I’ll remember tonight when we demolish the leftovers!! PS I used my IP which I’m still getting used to, was super easy and fast! Thanks again!
I am so glad you loved this Kristen! I hope you love it even more with the queso! Thank you! xTieghan
these sound delicious! I don’t have a slow cooker or instant pot; could I make these in the oven or in a pot on the stove?
Hey Melissa! Sure! I recommend pan searing the chicken in a large pot, then adding the remaining ingredients, covering and simmering on the stove for 30 minutes or until the chicken is cooked through. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These tacos look so good!!! They are now on my menu plan for this weekend! Thank you!!
I love to hear that! I hope these turn out amazing for you, Lisa! Thank you! xTieghan
This looks so good! Where do you get your tortillas???
Hi Elisa! I usually but the Mission brand from the grocery store! I hope you love this recipe! xTieghan
I made this last night using the Instant Pot! Dinner was ready in less than a half hour – so easy and oh my it was delicious, packed with so much flavor! Thanks again for another great recipe.
I am so glad you loved these tacos, Melissa! Thank you so much! xTieghan
These look delicious. What do you think beasts vs thighs. can’t decidemwhat to pick up…Thanks for another great recipe.
HI! I love using a mix, I’d try 1 pound breast and 1 pound thighs for a great texture and taste! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look amazing! I have to modify for my toddler who won’t touch anything spicy; If I use some adobo sauce without the pepper, will I get the smoky flavor without the heat, or should I just leave that out?
HI! Yes, just use a little of the sauce and leave the peppers out. I would think that should be just perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks beyond mouthwatering!! Tacos are one of my all-time favorite foods and I love that this recipe has a little sweetness to it. YUUUUUMMMM!
Thank you so much Christine!
Sounds delicious!!! Printing this out to make for Friday night. And since I am going to have fresh pineapple, the Pineapple Margarita Sparklers you posted at the end of last year!
Thank you so much Lisa!
OMG,,,this looks amazing. I feel a “Taco Saturday” coming on…
YES! I hope you love this recipe, Aline! Thank you!
I also have sweet memories of taco night from when my children were young and we would spend the evening enjoying good food and a movie. I love the “orange” take on your street tacos. And in my estimation, you just cannot have tacos without slaw. Your pineapple slaw looks fabulous. Thanks for reminding me of great memories of yesteryear.
Awh that is so sweet! I am so glad this recipe reminds you of a great time! I hope you try this!
Hi Tieghan, theae look wonderful and I would love to make them but I’m vegetarian. Do you think jackfruit would work in place of the protein?
Hi Jessica! I have not tried jackfruit in place of the meat, so I am not sure how it will turn out! I am really sorry about this! I hope you try this recipe and let me know how it turns out for you!