Ingredients
-
3
-
3 - 4
-
2
-
1/2
-
1/2
-
1/4
-
-
1/4
-
4
-
-
2
-
1
-
2
-
1
-
1
Directions
Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa, A lovely summery chicken taco with a refreshing salsa, courtesy of for the love of cooking site , Killer I skipped the tortillas the second time I made these and just chowed down on all the goodness , My husband and I loved this! The salsa makes the dish it’s so different and tasty! I didn’t add all the cumin to the salsa that it called for just enough to suit our taste The marinade for the chicken is great as is We used flour tortillas instead of corn though, just personal preference We will be using this again and again, thanks for sharing!
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Steps
|
1
Done
|
Place First 8 Ingredients in a Large Zip Lock Back and Combine Thoroughly. Add the Chicken Breasts and Mix Until the Breasts Are Evenly Coated. Place in the Refrigerator to Marinate For 2-4 Hours. |
|
2
Done
|
Peel and Chop the Mango. Rinse and Drain the Black Beans. Chop the Green Onions, Jalapeno and Cilantro. in a Small Bowl, Combine the Lime Juice and Cumin Until Well Mixed. Place the Mango, Black Beans, Green Onions, Cilantro, and Jalapeno in a Large Bowl. Pour the Lime/Cumin Mixture Over and Mix Gently. Taste - Add More Lime Juice If Needed. |
|
3
Done
|
Grill Chicken Breasts Until Thoroughly Cooked. Let the Meat Rest For at Least 5 Minutes Before Slicing Into Thin Slices. Place the Corn Tortillas in a Panini Grill For 30 Seconds (or Cook Them in a Dry Skillet on Each Side For 45-60 Seconds). Layer the Warmed Tortilla With Sour Cream, Sliced Chicken, Cotija Cheese, Mango and Black Bean Salsa. Serve With a Side of Guacamole and Salsa. Enjoy. |
