Mango-Lime Shredded Chicken Tacos recipe
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Ingredients
- 4 skinless, boneless chicken breast halves 2 teaspoons canola oil 1 large white onion, chopped 1 large Anaheim pepper, diced 1 jalapeno pepper, diced 2 tablespoons minced garlic 1 cup chicken stock 1 (8 ounce) can peeled whole plum tomatoes 1 (5 ounce) can tomato sauce ¼ cup diced mango 1 large lime, zested and juiced 2 tablespoons chopped fresh cilantro 1 tablespoon Pasilla chili powder 1 tablespoon ground cumin 2 teaspoons sea salt 1 teaspoon ground black pepper 1 teaspoon white sugar ½ teaspoon ground cinnamon 16 corn tortillas
Nutrition Info
- 222.3 caloriescarbohydrate: 32.7 gcholesterol: 29.4 mgfat: 4.4 gfiber: 5.4 gprotein: 15.4 gsaturatedFat: 0.7 gservingSize: -sodium: 718.8 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Mango-Lime Shredded Chicken Tacos
Directions
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Place chicken into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool, shred.
Heat canola oil in a large pot over medium heat, cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon, bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
Fill corn tortillas with chicken filling.