Cilantro Lime Chicken Tacos With A Mango And Black Bean Salsa Recipes

CILANTRO LIME CHICKEN TACOS

Cilantro Lime Chicken Tacos image

A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

Steps:

Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

MANGO-LIME SHREDDED CHICKEN TACOS

Mango-Lime Shredded Chicken Tacos image

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

Provided by stephy.newhouse

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 8

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g

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