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Cilantro Lime Chicken Tacos With A Mango And

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Ingredients

Adjust Servings:
3 small limes, juice and zest of
3 - 4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, trimmed of any fat
2 large ripe mangoes, peeled and chopped
1 (8 ounce) can black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (i removed the seeds and veins)
1 handful fresh cilantro, chopped

Nutritional information

285.5
Calories
102 g
Calories From Fat
11.4 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
7.1 mg
Sodium
45.5 g
Carbs
7.5 g
Dietary Fiber
28.7 g
Sugars
5.9 g
Protein
317g
Serving Size

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Cilantro Lime Chicken Tacos With A Mango And

Features:
    Cuisine:

    Killer. I skipped the tortillas the second time I made these and just chowed down on all the goodness.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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