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Wednesday, July 11, 2012

Shredded Chicken Tacos with Mango Salsa

After receiving an organic mango from my Mom, I needed to figure out what I would do with it, before it would sit in my fridge and go bad. We had wanted to have some kind of taco dish...tada...shredded chicken tacos with mango salsa it is. Not hard to make, and to our surprise awesomely yummy!
  • 2 Chicken Breast Pieces (poached and shredded)
  • 1 Mango (diced)
  • 1/4 Red Onion (finely diced)
  • 1/2 Lime (zeted/juiced)
  • 1/2 Green Pepper (finely diced)
  • 1/4 Zucchini (diced)
  • 1 Large Clove Garlic (minced)
  • 1/2 Cup Poaching Liquid
  • 1/2 Cup Vegetable or Chicken Broth
  • 1 Tbsp Flour
  • 2 tsps Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tsp Olive Oil
  • 1 Tbsp Butter
  • 1/4 Cup Beans (if you have them - we have fresh ones that are frozen)
  • 1/2 tsp Dried Cilantro (if you have it)
  • Salt and Pepper to taste
  • 1/4-1/2 tsp Red Pepper Flake
  • Pinch of Cayenne
  • Taco Shells of your choice
  • Chopped Lettuce to garnish (home grown if you have it)
  • Whole Milk Yogurt / Sour Cream to top (just a small dab will do)
To start, thaw then poach your chicken breast. I poached in plain water. To poach bring chicken breast and water to a boil, then simmer for 10 minutes, turn off heat and let sit an additional 10-15 minutes. Then shred, add 1/2 cup of poaching liquid to shredded chicken and either use immediately or refrigerate for later use. To make salsa, start by removing flesh from mango and dicing. Add about 3 strips of green pepper and small piece of red onion that have been finely diced. I added the lime zest and juice, beans, olive oil, salt, pepper, and pinch of cayenne and put in refrigerator overnight for flavors to meld. To make the chicken taco meat, I started by sauteing the onion, garlic, remaining green pepper, and zucchini in the Tbsp of butter. Once cooked I added salt, pepper, cumin, coriander, and 1/4 tsp red pepper flakes, then added the chicken and poaching liquid. Once the chicken had warmed up I added the flour, stirred the mixture and cooked for another minute or so...then added the broth. Bring to a bubble then simmer an additional 5 minutes or so until it starts to get a little more thick. To enjoy, put chicken in taco followed by lettuce and diced onion, mango salsa, and a tiny spot of yogurt. It fed our little family of 4 and gave us a bit of chicken to spare, yet we surprisingly finished all the salsa. If your family can tolerate more heat, by all means add more spice, or a jalapeno to the salsa. My little ladies are not big on spice...yet. What a great and fresh summer meal!

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