Shredded Chicken Tacos with Mango Salsa
Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with 1/2 teaspoon lime juice.
Dovetailing Tip: Use the chicken you shredded from Meal 3.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 ounces | skinless, boneless chicken breasts halves |
| 3 tablespoons | fresh lime juice, divided |
| 1 tablespoon | canola oil |
| 1/2 teaspoon | kosher salt, divided |
| 3/4 cup | chopped peeled ripe mango |
| 1/2 cup | chopped seeded tomato |
| 3 tablespoons | chopped fresh cilantro |
| 1 tablespoon | minced seeded jalapeño pepper |
| 8 | (6-inch) corn tortillas |
| 1 cup | packaged angel hair coleslaw |
| 3 tablespoons | mexican crema |
Directions:
1. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat.
2. Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt.
3. Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.
Source: myrecipes.com
