Name: Easy Shredded Chicken Tacos
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves; ½ teaspoon chili powder; ¼ teaspoon table salt; ½ cup orange juice; 1 tablespoon Worcestershire sauce; 2 (8-ounce) boneless, skinless chicken breasts , cut in half lengthwise (see photo, “Step-by-Step: How to Slice Chicken Breasts,” below); ¼ cup chopped fresh cilantro; 8 (6-inch) flour or corn tortillas

Why This Recipe Works

Upgrade your weeknight taco dinner with saucy, flavorful shredded chicken that’s ready in under an hour. In step 2 of this recipe, kids are asked to bring the sauce in the skillet to a boil, and then reduce the heat to keep the sauce at a simmer. Explain to kids that when a liquid is at a boil you see lots of large bubbles breaking the surface of the liquid constantly and rapidly. A simmer is gentler—small bubbles break often across the surface of the liquid. This usually occurs over lower heat. Have your young chef observe the liquid in the skillet while it’s boiling and then while it’s simmering—can they see the difference?

Before You Begin

Tacos are so much fun because everyone can assemble them right at the table—a homemade taco bar! Serve each topping in its own little bowl. Shredded romaine lettuce and chopped tomatoes are classic choices, but try baby spinach, shredded cheese, diced avocado, sour cream, hot sauce, and/or lime wedges.

Instructions

In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Use wooden spoon to stir in garlic, chili powder, and salt and cook for 30 seconds. Stir in orange juice and Worcestershire sauce.

Use tongs to carefully place chicken in skillet. Bring mixture to boil. Reduce heat to medium-low, cover with lid, and simmer for 4 minutes.

Use oven mitts to remove lid. Use clean tongs to flip chicken pieces over. Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Use clean tongs to transfer chicken to large plate.

Cook liquid left in skillet until thickened, 3 to 5 minutes. Turn off heat and slide skillet to cool burner.

Use 2 forks to shred chicken into bite-size pieces. Return shredded chicken to skillet and stir to coat with sauce.

Heat chicken over medium heat until warmed through, 1 to 2 minutes. Turn off heat and stir in cilantro. Cover to keep warm.

Stack tortillas on microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Serve chicken in warmed tortillas with your favorite toppings.