Chicken tacos with mango salsa

AuthorGeo FoodsCategory,

Ingredients

 1 cup all-purpose flour
 1 tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika powder
 ½ tsp salt
 ¼ tsp chipotle sauce
 ¼ cup canola, vegetable or olive oil
 2 chicken breasts (cut in cubes)
 1 cabbage (chopped)
 2 tbsp lemon juice
 4 inch flour tortillas
 ½ cup water
 1 mango (chopped)
 ¼ onion (diced)
 ½ jalapeno (diced)
 2 tbsp fresh parsley (chopped)
 2 tbsp lemon juice
 lemon zest
 ¼ tsp salt
 1 pinch sugar
 ½ cup sour cream
 ½ jalapeno diced
 2 tbsp lemon juice
 ¼ tsp salt
 ¼ tsp pepper

Preparation

1

For mango salsa
- Combine all ingredients in a bowl and stir to combine.

- Let sit at room temperature for 30 minutes.

For jalapeno cream
- Add the ingredients to a food processor or blender and puree until combined.

- Let sit at room temperature for 30 minutes before serving.

For chicken
- In a bowl, combine the flour, garlic powder, onion powder, paprika powder, salt and chilli powder, water and whisk to combine.

- Whisk until a smooth batter formed.

- Heat a large nonstick pan over medium-high heat and add oil.

- Dip the chicken in the batter and coat it completely. Then drop it in the pan to fry.

- Let each piece of chicken fry until the sides appear golden and crispy.

- Place the chicken pieces on a paper towel to absorb any liquid.

- In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper.

- To assemble the tacos, warm the flour tortillas. Add a few pieces of the chicken on top, followed by the cabbage, the salsa and then a drizzle of the jalapeno cream. Serve!

Related Recipes

Ingredients

 1 cup all-purpose flour
 1 tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika powder
 ½ tsp salt
 ¼ tsp chipotle sauce
 ¼ cup canola, vegetable or olive oil
 2 chicken breasts (cut in cubes)
 1 cabbage (chopped)
 2 tbsp lemon juice
 4 inch flour tortillas
 ½ cup water
 1 mango (chopped)
 ¼ onion (diced)
 ½ jalapeno (diced)
 2 tbsp fresh parsley (chopped)
 2 tbsp lemon juice
 lemon zest
 ¼ tsp salt
 1 pinch sugar
 ½ cup sour cream
 ½ jalapeno diced
 2 tbsp lemon juice
 ¼ tsp salt
 ¼ tsp pepper

Directions

1

For mango salsa
- Combine all ingredients in a bowl and stir to combine.

- Let sit at room temperature for 30 minutes.

For jalapeno cream
- Add the ingredients to a food processor or blender and puree until combined.

- Let sit at room temperature for 30 minutes before serving.

For chicken
- In a bowl, combine the flour, garlic powder, onion powder, paprika powder, salt and chilli powder, water and whisk to combine.

- Whisk until a smooth batter formed.

- Heat a large nonstick pan over medium-high heat and add oil.

- Dip the chicken in the batter and coat it completely. Then drop it in the pan to fry.

- Let each piece of chicken fry until the sides appear golden and crispy.

- Place the chicken pieces on a paper towel to absorb any liquid.

- In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper.

- To assemble the tacos, warm the flour tortillas. Add a few pieces of the chicken on top, followed by the cabbage, the salsa and then a drizzle of the jalapeno cream. Serve!

Chicken tacos with mango salsa

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