Poach Chipotle Chicken

1. Melt butter in large skillet over medium-high heat. Add garlic and Chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, broth and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

Shred and Sauce

1. Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5-10 minutes.
2. Take off heat, whisk in mustard.
3. Add remaining cilantro to skillet and toss until well combined.
4. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Season with salt and pepper.

Jalapeño Cilantro Salsa

1. Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Blend well to emulsify the olive oil.
2. Use immediately or refrigerate until ready to use. Best if used the same day it’s prepared.

Slaw

1. Combine all vegetables in a bowl and gently toss with a small amount of lime vinaigrette. Do not over dress, you may have leftover vinaigrette as the goal is to lightly coat the slaw.

Garlic Lime Vinaigrette

1. Using a mortar and pestle pound the garlic cloves and salt into a paste, transfer to a lidded jar along with the lime juice, olive oil, and pepper and shake well.

To Assemble Tacos

1. Lightly char the tortillas either in a lightly oiled pan or on the grill, folding in half when they are hot to create a pocket.
2. Fill with Chipotle chicken, top with slaw, grated cheese and Jalapeño Cilantro Salsa, serve warm.