Name: Chicken Tacos with Spicy Mango, Bell Pepper & Cilantro Salsa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 head butter (Boston) lettuce; 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 6 cloves garlic; 1 ½ jalapeño peppers; 1 ½ limes; 3 mangoes; 1 ½ red bell peppers; 2 shallots; 18 small corn tortillas; black pepper; chili powder; extra virgin olive oil; salt

Chicken Tacos with Spicy Mango, Bell Pepper & Cilantro SalsaChicken Tacos with Spicy Mango, Bell Pepper & Cilantro Salsa — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 head butter (Boston) lettuce

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

6 cloves garlic

1 ½ jalapeño peppers

1 ½ limes

3 mangoes

1 ½ red bell peppers

2 shallots

18 small corn tortillas

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat chicken thighs dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

Meanwhile, wash and dry the fresh produce.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and place in a large bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince shallots and garlic; add both to the bowl with the jalapeño.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; small dice and add to the bowl.

Trim, seed, and small dice bell peppers; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Juice limes into the bowl; add salt and stir to combine the mango salsa. Set aside.

Remove lettuce leaves from head, then chop crosswise into thin (shred-like) strips.

Warm tortillas in another skillet, oven, or microwave (optional).

Thinly slice chicken into strips.

To serve, divide tortillas between plates; fill with chicken, lettuce, and mango salsa. Enjoy!

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