Slow Cooker Chipotle Orange Street Tacos

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Even though I grew up in Granby, I lived in Arizona for years and lately I have been craving some good Mexican street tacos. I found a great recipe on Half-baked Harvest website and decided to give it a try, and WOW, amazing! I am writing the recipe exactly as it appears on the website, but as usual I make adjustments after I make a recipe for the first time. My notes for the next time I make this will be to try cotija cheese instead of the queso fresco as I think it is more flavorful. Also, I left out the jalapeno as I was afraid it might be too much, but I will definitely use next time. And I love cumin so I might sprinkle a little of that in with the meat while it is cooking. I used chicken as my protein, but this can be made with pork too. Either way I hope you enjoy!


2 lbs. boneless, skinless chicken breasts, or pork shoulder

1 sweet onion, diced

6 cloves garlic, smashed

1 teaspoon dried oregano

1 teaspoon kosher salt

2–4 chipotle peppers in Adobo sauce, diced (in international section of grocery store)

½ cup of orange juice, no pulp

1 lime, juiced

¼ cup fresh chopped cilantro

corn or flour tortillas (package of at least 20 six-inch size)

queso fresco cheese, 1 package

1 avocado, diced

Ingredients for slaw

2 cups shredded purple cabbage

1 cup fresh diced pineapple

1 jalapeno, seeded and diced (optional)

¼ cup fresh chopped cilantro

2 Tablespoons extra virgin olive oil

2 Tablespoons apple cider vinegar

1 lime, juiced

pinch of Kosher salt


Combine the chicken or pork, onion, garlic, oregano, salt, chipotle peppers and orange juice in your slow cooker. Cover and cook on Low for 6–7 hours OR on High for 4–6 hours. Once meat is cooked, shred with two forks and stir in juice of one lime and ¼ cup of cilantro, mix well.

  To make the slaw, combine the cabbage, pineapple, jalapeno, ¼ cup cilantro, olive oil, vinegar, juice of one lime, and a pinch of salt in a bowl and mix well.

Put the meat into a warmed tortilla and top with the slaw, queso fresco and diced avocado.

Buon Appetito!