Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A lovely summery chicken taco with a refreshing salsa, courtesy of for the love of cooking site. Ingredients:
3 small limes, juice and zest of |
3 -4 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1/2 teaspoon onion powder |
1/4 teaspoon crushed red pepper flakes |
sea salt & freshly ground black pepper, to taste |
1/4 cup fresh cilantro, chopped |
4 boneless skinless chicken breasts, trimmed of any fat |
2 large ripe mangoes, peeled and chopped |
1 (8 ounce) can black beans, drained and rinsed |
2 green onions, chopped |
1 jalapeno, chopped (i removed the seeds and veins) |
1 handful fresh cilantro, chopped |
1 teaspoon cumin |
1 large lime, juice of |
corn tortilla, warmed |
cotija cheese |
sour cream |
guacamole |
Directions:
1. Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
2. Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
3. Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.
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