Mango-Lime Shredded Chicken Tacos

Mango-Lime Shredded Chicken Tacos

by Magdalena Santiago 6 months ago
4.9 (9)
1 hour
222.3 kcal
32.7 g carbs
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. 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. 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. 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