Weeknight Chicken Tacos with Avocado Mango Salsa
These sweet and savory tacos come together in a snap, perfect for those busy weeknights. You can swap in shrimp for the chicken in the filling, and you can swap in pineapple chunks for the mangos, if you like. This recipe makes 8 tacos.
For the salsa:
1/2 red onion, finely chopped
1 teaspoon jalapeño, minced (add more if you want to really heat things up)
1 barely-ripe avocado, pitted, peeled and diced
Meat from 2 mangos, diced
2 teaspoons red-wine or cider vinegar
Juice from 1 fresh lime
Handful of fresh cilantro, chopped
For the tacos:
8 8-inch flour tortillas
1 pound boneless, skinless chicken breast, cut into 1" pieces
1 small Anaheim pepper, cored, seeded and sliced
1/2 red, white or yellow onion, diced
2 cloves garlic, minced
2 tablespoons vegetable oil, divided
2 teaspoons chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
1 small tomato, chopped and fresh chopped cilantro, for garnish
Make the salsa: In a non-reactive bowl, combine all salsa ingredients and fold gently to combine. Cover and refrigerate for at least one hour and up to three days.
Heat a large non-stick skillet to medium and add 1 tablespoon oil. Fry tortilla shells, one at a time, for 1 minute, turning halfway through with kitchen tongs. The shells should be slightly crispy but still pliable. As each shell is cooked, fold in half gently with the tongs and drain on paper towels, folded side up.
In the same skillet, add 1 tablespoon oil. Add chicken pieces, season with salt and pepper and cook for 4 minutes, turning pieces once with kitchen tongs. Add onion, pepper, cumin and chili powder and cook for 4-5 minutes more, until vegetables begin to slightly brown and chicken is cooked through. Add garlic and cook for two more minutes. Remove from heat and season with salt and pepper to taste.
To assemble the tacos, add a scoop of the chicken mixture to the bottom of each shell. Top with a scoop of salsa and garnish with tomato and cilantro. Serve immediately.