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