Chicken Tacos with Mango Pineapple Salsa
I love the fresh taste of the Mango Pineapple Salsa with these Chicken Tacos.
Ingredients
Mango Pineapple Salsa
- 1 1/2 c. fresh pineapple diced
- 1 whole mango peeled & diced
- 1/3 c. finely chopped red onion
- Juice of 1 lime plus extra if desired
- 1-2 avocado diced
- 1/3 bunch of cilantro torn or chopped
- Salt to taste
- Chicken Tacos
- 1 whole rotisserie chicken shredded
- 1-2 tsp. cumin
- juice of 1 lime
- 2 tbsp. water
- salt & pepper to taste
- 12 corn tortillas
Instructions
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Prep Mango Pineapple Salsa: Lightly mix together all ingredients except avocado and cilantro. Allow to sit while prepping the chicken and tortillas.
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Once your chicken is shredded, in a large pan heat together with cumin, lime juice, water, salt and pepper. Stir occasionally and keep on low.
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You can warm the tortillas on the stovetop as well in a skillet, but do not cover them with a lid. The steam will create a soggy corn tortilla. Or, you can microwave them for approx. 20 seconds or until warm.
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Serve warm tortillas with seasoned chicken; top with mango-pineapple salsa and avocado. Sprinkle with cilantro. Optional: squeeze lime wedge over finished prepared taco.
Recipe Notes
[My 2 Cents]
I mentioned to my Facebook fans how much I didn't enjoy shredding the chicken by hand, and received some great tips. I had tried with a chunk of the chicken to shred it in my food processor but I ended up with pulverized chicken bits that resembled cat food. Not exactly what I was going for. I've since learned that you can shred chicken with your kitchen aid mixer. I think I've seen that tip floating around Pinterest but forgot all about it when it came time to needing it [isn't that how it always goes].
Another way you can serve these is rather than mixing together your mango-pineapple salsa you can arrange each of the toppings in a separate bowl. That way everyone will have the freedom to chose what toppings they want/don't want on their taco. Enjoy!
Adapted from Butter with a side of Bread