This recipe came across my facebook page from Cooking Light magazine. Immediately, the pictures got my mouth watering and dinner ideas started dancing in my head! I try to plan my menus from what I have in my fridge and cupboards, but since I was doing a grocery store run anyway, I added mangos and avocados to my shopping list.
I love to stack up my fresh produce for my first photo shoot…tomatoes, jalapeno, lime, red onion, avocado, mango and cilantro! The vibrant colors of fresh fruits and vegetables are straight from God’s marvelous Artist’s palette…
Next I rubbed my homemade taco seasoning on three boneless skinless chicken breasts. Click here for my homemade taco seasoning recipe. Grill on hot oiled grill pan to brown on both sides, then place in oven to finish cooking. (375 degrees for about 10 minutes)
While chicken is cooking, start chopping the salsa ingredients. Set aside. Alright, go ahead and snitch a few morsels…but don’t eat the whole bowl as I was temped to!
We prefer corn tortillas over flour tortillas, and with much practice, I have finally (kinda) mastered the art of making homemade tortillas. Click here for photos, recipe and instruction. I always make extra and store them wrapped in plastic in my fridge. They are at their best, though, fresh and hot from the griddle!
When the chicken is done, cut thin slices at an angle and place inside the warm corn tortilla. Top with the mango-avocado salsa. Indulge…
I am sure our fellow apartment dwellers (above and below us) could hear us humming with delight as we ate these wonderful tacos!
Chicken Tacos with Mango Avocado Salsa
3-4 boneless, skinless chicken breasts
2 T. taco seasoning
1 mango, peeled and chopped
1 avocado, peeled and chopped
1/3 c. finely chopped red onion
1 jalapeno pepper, finely chopped
juice of one lime
3 T. chopped cilantro
1/2 c. chopped tomatoes