Chicken breasts easily turn dry unless you use fattening things like cream or cheese as accessories for flavor and texture. That became the jumping-off point for this recipe: how to get juicy, mouth-watering chicken breasts while keeping things healthy. Poblano peppers turned out to be the answer: They’re mild, but infuse everything they touch with a rich green-chile flavor. That flavor plays off the sweet and sour of orange juice and the brash acidity of apple cider vinegar, while a single habanero chile adds heat without pain. Serve the shredded chicken in warmed tortillas, with Tomatillo Guacamole Salsa and the taco accessories of your choice: sliced avocado, shredded cheese, and chopped cilantro, for example.
Don’t have enough time for a slow cooker? See our easy fish tacos recipe.