Chicken Tacos With Mango Avocado Salsa Recipes

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

CHICKEN TACOS WITH MANGO AVOCADO SALSA

Steps:

• Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
• In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
• Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
• Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
• While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
• Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
• To make the mango avocado salsa:.
• Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.

CHICKEN TACOS WITH MANGO-AVOCADO SALSA

Steps:

• Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 tsp salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4" thick slices.
• While chicken cooks, combine mango and next 6 ingredients; stir in remaining 1/4 tsp salt.
• Heat tortillas accoding to package directions; top with chicken and salsa.

AVOCADO-MANGO SALSA

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.