Mango-Lime Shredded Chicken Tacos

Name: Mango-Lime Shredded Chicken Tacos recipe
Prep time: 20 min
Cook time: 1 h 25 min
Yield: 16 tacos
Cuisine: Global
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

by Magdalena Santiago 1 year ago

4.9 (9)

1 hour

222.3 kcal

32.7 g carbs

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Description

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!

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

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.

Nutrition Facts

serving: 16 tacos

calories: 222.3 kcal

carbohydrates: 32.7 g

protein: 15.4 g

saturated fat: 0.7 g

cholesterol: 29.4 mg

sodium: 718.8 mg

fiber: 5.4 g

sugar: 4.8 g