Chicken Tacos with Mango Salsa

This week, the Culinary Medicine team presents a recipe perfect for Taco Tuesdays – Chicken Tacos with Mango Salsa!

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa Ingredients (Serves 4)

Taco Filling:

  • 1.5 lbs. chicken breast
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1/4 tsp. ancho chili powder
  • 1/2 tsp. salt
  • 2 Tbsp. of olive oil

Mango Salsa:

  • 1 1/2 cups fresh mango, peeled and diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, diced
  • 1 Tbsp. jalapeno, diced
  • 1 Tbsp. fresh lime juice
  • Salt to taste

Taco Toppings:

  • 1 cup thinly sliced purple cabbage
  • 8 corn tortillas
  • 1 avocado, sliced

Chimichurri:

  • 3/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1 garlic clove
  • 1 tsp. red pepper flakes
  • 1/4 tsp. cumin
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lime juice
  • 3 Tbsp. olive oil

Preparation

Taco Filling:

  1. Heat grill to medium high heat, about 375°-400°F.
  2. In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
  3. Pat the chicken dry, rub spice blend onto the chicken.
  4. Place chicken on the grill and grill until it reached an internal temperature of 165°F.
  5. Once chicken is done, remove from the grill and let rest.

Mango Salsa:

  1. To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.

Chimichurri:

  • In a blender, add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
  • Assemble your tacos: add one corn tortilla, 1-2 oz. of chicken, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce. Repeat and enjoy!

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