Mexican Chicken Tacos with Mango Salsa – My Pinch Of Yum

 

Hello Food Lovers,

I hope you all peeps are doing great. Yes, I am back here after a long interval and today I would like to share with you all the recipe for this lovely Mexican Tacos with Mango Salsa.

 

 

To make Mexican Chicken Tacos, chicken is first marinated with various spices and then cooked and used in the tacos as a filling. Its best served with salsa frescha, salad, sour cream and cheese. But here the Mango salsa will give a added twist to this recipe because for its robust flavours.

 

 

If you are fond of Mexican Cuisine, then there are few recipes that you would be interested in trying. 🙂 One of the first Mexican recipe post on my blog was Grilled Chicken Fajitas, and then there are Mexican Tortilla Soup, Spicy Mexican Red Bean Rice .

 

Ingredients:

• 6 Tacos – hard shells
• 1/2 cup Lettuce, shredded
• 1/2 cup Cheese, grated (optional)
• 1/2 cup Sour Cream, whip till smooth

For the Mexican Fajita Chicken:

• 300 gm Chicken Breast Fillet, diced
• 1 tsp   Smoked Paprika
• 1/2 tsp   Chili Flakes
• 1/2 tsp   Cumin (crushed)
• 1/2 tsp   Oregano
• 1/4 tsp   Onion Powder
• 2   Garlic Clove (minced)
• 1 tbsp   Olive Oil
• 2 tbsp   Vinegar
• 1 tbsp   Lemon Juice
• Salt to Taste

For the Mango Salsa:

• 2 Ripe Mangoes, diced
• 1 small Red-Green Bell Pepper, fine diced
• 1 small Red Onion, fine diced
•  1 Jalapeno, seeded and minced (I have used red birds-eye chilli instead this time)
• a handful of Fresh Coriander/Cilantro, (say around 1/4 cup) chopped
• 1 Lime Juice
• a dash of Salt and Paprika

 

INSTRUCTION:

For the Mexican Fajita Chicken:

1. Take all the ingredients in a bowl, except chicken and oil. Whisk it well and check the taste and adjust as required.
2. Marinade the diced chicken in the sauce prepared and keep it in fridge for an hour.
3. Take oil in a fry pan over medium heat and stir fry the chicken until its well cooked. Note: If there is any liquid left in the pan after the chicken is cooked. Just turn the gas to high for 3 more minutes and keep tossing your chicken. the liquid should thicken/dry up and coat the chicken.

For the Mango Salsa: 

1. In a serving bowl, combine mangoes, bell peppers, onion, jalapeno and cilantro. Drizzle with juice of 1 lime and stir well. Season with salt and paprika.
2. For best flavour, cover the salsa bowl with cling wrap and refrigerate for an hour before serving.

For Assembling the Tacos:

1. Pre-heat the oven to 180°C. Bake the hard shell Tacos for 5 mins as instructed on the packaging.
2. Divide the lettuce, chicken and mango salsa over the warm tortillas or tacos.
3. Apply sour cream on top of your tacos and Enjoy.

 

If you make this recipe, I’d love to see pics of your creations on Instagram, Pinterest, Facebook and Twitter! Do Hashtag them #mypinchofyum. Your feedback and suggestions have always been precious, please leave me an email at mypinchofyum@gmail.com.

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Thanks for stopping by everyone.

Love,

PRITI