Mango-Lime Shredded Chicken Tacos recipe

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Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons canola oil
1 large white onion, chopped
1 large Anaheim pepper, diced
1 jalapeno pepper, diced
2 tablespoons minced garlic
1 cup chicken stock
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
¼ cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
½ teaspoon ground cinnamon
16 corn tortillas

Nutrition Info

222.3 calories
carbohydrate: 32.7 g
cholesterol: 29.4 mg
fat: 4.4 g
fiber: 5.4 g
protein: 15.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 718.8 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Fill corn tortillas with chicken filling.

Recipe Yield

16 tacos

Recipe Note

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

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