BrokeAss Gourmet

BrokeAss Gourmet

Chipotle Chicken Tacos with Mango Salsa

  • Prep Time 0:20
  • Cook Time 0:10
  • Estimated Cost $9.50
  • 1 Comment

Rather than wax poetic about the irresistibility of the fusion of spicy chipotle peppers and sweet, juicy mango (ohh-so-tasty), let me just say that this recipe is easy. Even easier than making tacos with ground beef and taco seasoning from a packet—not to mention 1000 times more delicious. Even the most prudent taco snobs will love this one and the most terrified of kitchen-phobes will be able to cook it. Boo-yah.

Ingredients

  • 1 lb boneless, skinless chicken thighs, chopped into 1" pieces $4
  • 1-2 chipotle peppers from a can packed in adobo, diced finely, plus 2 tbsp of the adobo sauce $1.50 for a 7 oz. can
  • salt and pepper Pantry
  • 1 tbsp extra virgin olive oil Pantry
  • 1 medium red onion, half sliced, half diced finely $0.50
  • 3 cloves garlic, minced Pantry
  • 1 mango, diced into 1/4" pieces (see here for help) $1
  • 1 handful fresh cilantro leaves, chopped finely $1 for a bunch
  • juice of 1/2 lime $0.50
  • 6-8 corn tortillas $1 for 30

Recipe Serves 3-4

Directions

  1. Combine the chicken with the pepper(s), sauce and 1/2 tsp each of salt and pepper in a mixing bowl. Mix well using clean hands or a spoon, making sure each piece of chicken is well-coated. Set aside.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and garlic and cook for one minute, stirring occasionally. Add chicken and cook for for 7-8 minutes, stirring occasionally. Check a piece of chicken to make sure it's fully cooked through. Turn heat down to low to keep chicken mixture warm.
  3. Toss together the diced onion, mango, cilantro leaves, lime juice and salt and pepper to taste. Set aside.
  4. Heat a dry grill pan or large frying pan over high heat and lightly grill the tortillas on each side. Remove from heat and set aside.
  5. To assemble tacos, place about 1/4 cup chicken mixture in a tortilla and top with the fresh mango salsa. Serve immediately.
  6. Hint: leftovers work well as a brown bag lunch. Simply wrap a few tortillas in foil and pack some of the chicken mixture in a thermos or other heat-safe container and assemble your tacos on the go.

Category: Meals

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What They're Saying

WH, on Nov 16, 04:55 PM, wrote:

Delish but so spicy! I love spicy food but this was a little too much. Next time I will use 1/2 the adobo sauce & peppers. Other than having to drink a gallon of water to calm the spice, we loved it! Even my picky BF who doesn’t like cilantro thought all the ingredients went together perfectly & asked that I make this again!