Mango-Lime Shredded Chicken Tacos
Ingredients1 h 45 m servings 222
- 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.
Per Serving: 222 calories; 4.4 32.7 15.4 29 719 Full nutrition
ReviewsRead all reviews 5
Very tasty. I accidentally used a 15 ounce can of tomatoes ( because I cant read it seems) and had to use ancho chill powder. I did add more mango because after adding the 1/4 cup.. it just didn...
This is great! Changes: I doubled the mango, added a cup of fresh pineapple, swapped a 15 oz. can of chopped tomatoes for the smaller can/tomato left out the tomato sauce and sugar, and let it a...
A little more time consuming than my usual dinners, but so worth the wait! The sweet and spicy combination is perfect. You can add your choice of taco toppings but it's great without them. My on...
Very tasty. It took well more than 45 minutes to fully cook down for me, though. The first time I made it, I it was still pretty moist (arguably too moist?) in the shells. On the other hand, I ...