Mojo Chicken Tacos

This chicken taco recipe is full of citrus so of course, I’m obsessed. Surprisingly though, there is no lemon in this recipe! It is packed with a ton of flavor and its Whole 30 compliant. Although I could never do Whole 30, I like knowing that this recipe is compliant because it makes me feel healthier! 😜

I made the chicken in my Instapot, frozen, and it cooked in 20 minutes!!! When I went to go shred it, literally just fell apart, in a good way! If you want the Instapot version just let me know and I will get those steps for you! I will point out that you don’t need an Instapot to cook the chicken. You can just as easily bake it in the oven and then shred it. You won’t add the sauce until after it has been shredded.

Ingredients

• 4 Chicken Breasts, boneless and skinless

For the Mojo Sauce:

• 1/4 cup extra virgin olive oil
• 2/3 cup fresh squeezed lime juice
• 2/3 cup orange juice (I just used OJ, not fresh squeezed)
• 8 cloves of garlic, minced
• 1 tbsp grated orange peel
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp kosher salt
• 1/4 tsp ground pepper (I used about 1/2 a tsp maybe a little less)
• 1/4 cup chopped fresh cilantro plus more for garnish

1. Bake chicken breasts at 350 degrees from 25 to 30 minutes or until cooked through (depending on how large your chicken breasts are).
2. While cooking the chicken put all the ingredients for the mojo sauce in a bowl and whisk together.
3. When chicken is finished baking transfer to a plate and shred.
4. Put chicken in a bowl and combine with mojo sauce.
5. Broil on low until the chicken becomes slightly browned or crispy.
6. Remove from oven and mix.
7. Put into tacos or eat all by itself!