Fruity, sweet, and spicy chicken with my cucumber & tomatillo salsa and creamed avocado to top it off. My husband Mark told me these tasted like more! Definitely a recipe you are gonna wanna have you taco Tuesday lineup!
Makes 12 street style tacos
For the Chicken
1 lb of boneless, skinless chicken breasts
1 mango, peeled and diced
2 garlic cloves, chopped fine
2 habanero chilis, seeds removed and diced
1/4 cup of olive oil
2 tablespoons of honey
salt and pepper
2 ripe avocados
2 tablespoons of hot sauce (I used Cholula)
2 tablespoons of olive oil
salt and pepper
You'll need soft street style taco shells, flour or corn
Add the diced mango, crushed garlic, habanero chilis to a zip lock bag or dish with lid to hold the marinade. Add juice of one lime, olive oil, and honey. Liberally season both sides of chicken with the chili powder, cumin, salt, and pepper add to marinade and let sit in fridge for at least a 1/2 hour up to overnight.
Grilling or Oven Method:
Chicken can be grilled or broiled in the oven. If using the oven method, set rack about two slots down from the broil and put chicken on a aluminum foil lined baking sheet. Be sure to pour over all the marinade and chucks of mango. Grill or broil on high 5-8 minutes per side. Chicken is done when white throughout and juices run clear.
I suggest making the creamed avocado and salsa while the chicken marinades
Method: Creamed Avocado
Peel and remove pit from avocados, add to blender. Squeeze in juice of one lime, pour in olive oil, and hot sauce. Salt and pepper. Blend until smooth.
You may need to add a splash of water to get that creamy, saucy, texture.
When ready to serve heat up tortilla shells, dice or shred up the chicken, have all the fixings ready to go-creamed avocado, salsa, lime wedges, and fresh cilantro if desired.