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October 27, 2016
catebogue

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Chicken Mango Tacos!

It’s absolutely fabulous weather in Atlanta right now – low humidity but still warm and sunny.  I thought a lighter version of tacos sounded amazing!  These tacos are served with a fresh mango salsa = muy deliciosa!!!

I’m really into using chicken thighs these days – they are moister than chicken breasts, less expensive and are quicker to cook.  I buy boneless skinless ones at the Fresh Market near me.

Chicken Tacos with Mango Salsa

(Adapted from Clinton Kelly)

chickentaco_clinton

foxnews.com

Salsa

2 cups mangos, peeled, pitted, and finely diced (mangos are out of season here, so I used Fresh Market’s frozen chopped ones – they’re absolutely fabulous!)

1 red bell pepper, diced

1 red onion, diced

1 jalapeño, minced

1 cup chopped fresh cilantro

1/2 tsp salt

1 TBSP extra virgin olive oil

Juice of 1 lime (~ 2 TBSP)

img_5820

Chicken Tacos

1 TBSP ground cumin

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 lb. boneless, skinless chicken thighs

8 flour or corn tortillas

img_5821

In a medium bowl, combine the mangos, bell pepper, onion, jalapeño, cilantro, and salt.

img_5824Toss with the olive oil and fresh lime juice. Adjust the seasonings as needed. Cover and let stand at room temperature for at least 30 minutes.

img_5825In a small bowl, combine the cumin, onion powder, garlic powder, salt, and pepper.

img_5822 Rub the spice mixture onto the chicken thighs. Set them aside for at least 10 minutes to marinate.

img_5823Preheat a grill to medium heat.  Grill the chicken for 6-8 minutes on each side (until cooked through).

img_5826Remove from the grill and let rest for 5 minutes, then slice into strips.

Divide the chicken between 8 or so tortillas, and top each one with the mango salsa.

OLE!

Hope you love these tacos as much as I do!

 *All photos are mine unless otherwise noted.
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