Chicken Mango Tacos Recipes

MANGO-LIME SHREDDED CHICKEN TACOS

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
• Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
• Fill corn tortillas with chicken filling.

CHICKEN TACOS WITH MANGO AVOCADO SALSA

Steps:

• Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
• In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
• Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
• Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
• While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
• Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
• To make the mango avocado salsa:.
• Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.

CHICKEN MANGO TACOS

Steps:

• Heat a few tbsp of olive oil in pan.
• Cut chicken into strips and add to hot oil.
• Cover with taco seasoning and cook chicken throughly.
• Peel and cut mango into strips.
• Add mango to chicken and heat for about 1 min (until mango is warm throughout).
• Put mango and chicken into tortillas and cover with cheese.
• Serve warm!

MANGO HABANERO SLOW COOKER CHICKEN TACOS

Steps:

• In slow cooker, combine LA VICTORIA® Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA® Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork. Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat. Warm tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.