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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.
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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}
This is amazing. I am going to be making this regularly now!
Thank you Caro! xTieghan
Making this today and super excited about it! Just wondering how you heat your tortillas? They look perfect!
Hi! I heat them over an open flame on my gas oven! But watch them closely, they cook fast! Please let me know if you have any other questions! xTieghan
Fantastic, though I’m going to punch up the heat in the slaw next time, since my family likes spicy. I loved the way my house smelled when I came in today after a long walk with our dog and baby. They were even better tasting than they smelled. My one question- how did you keep your slaw so bright? Mine went straight to purple when I added the vinegar.
Hi Jennifer! I photographed the slaw pretty soon after mixing, so it just didn’t have time to fade in color I think. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan
Hi there!!
I can’t find what cheese to use with these tacos?
Thank you!
HI! Try using shredded cheddar or crumbled feta cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OMG! I just finished these and they were so amazing. I absolutely love this recipe. Thank you so much for sharing.
Thank you so much Jae! So glad you loved this recipe! xTieghan
Do you just put the chipotle peppers in or crush them ?
Hey Chelsea,
Yes, you will want to chop them. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Great and first ever slow cooker recipe! Tasted awesome and was super easy to prepare
Thank you so much! I am so glad you enjoyed this Mare! xTieghan
LOVE LOVE your recipes! Can I modify this to cook for 7-8 hours on low? (Say I leave the house at 7:30 and get home at 5 – will it be ruined?)
Hey Chloe! 7-8 hours on low will be great!! I always say the lower, the slower, the better 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Made this a few nights ago and we loved it! The slaw absolutely made it and the extra chicken was perfect for quesadillas the next day. I’m making more and more of your recipes and loving them! Thank you!
Thank you so much Elizabeth! xTieghan
My husband and I loved these tacos. They were super yummy! I made the slaw, too, but we found out that we liked it without the slaw, because the taste of the chicken was enough!!
I am so glad you both loved these tacos, Andie! Thank you! xTieghan
Have you tried freezing it once cooked? If so do you have any specific suggestions? Thanks the recipe looks great!
Hi Stefanie, I have not frozen this, but I am sure that will be great. I would recommend cooking the chicken, allowing it to cool, and storing the chicken in a freezer safe container for up to 3-4 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How does cook time vary if you’re using a pork shoulder instead? (instant pot)
Hey Jessie, if you are using 2 pounds of pork shoulder (cut into 2-3 inch pieces), the cook time will not vary at all and you should follow the directions as listed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is my family’s new favorite taco! I made this recipe once for a taco party and again for a summer lunch. The flavors are wonderful, and I love the spicy crunchy slaw with the chicken. Thanks for an awesome recipe!
Thank you so much Nancy! So glad you loved this! xTieghan
These were amazingI used fresh squeezed oj. The kitchen smelled divine while they were cooking. Thank you for another winner.
That is so great to hear! Thank you for trying this Deb! xTieghan
we make a version of these tacos with the addition of adobo peppers and yellow mustart. Topped with lime juice, cilantro and sour cream. YUMMMMM
Ooo I might need to try that! I hope you enjoy this recipe, Alisha! Thank you! xTieghan
This recipe is a keeper for sure. These were delicious and easy to make.
Amazing! Thank you Charmaine! xTieghan