Chicken Taco with Mango-Tomato Salsa

Chicken Taco with Mango-Tomato Salsa

Ingredients:

For Taco:

• 1 1/2 lb. chicken breast

• 1/3 cup chopped onion

• 3 garlic cloves, minced

• 1/4 cup water

• 1 1/2 tbsp vegetable oil

• 1 tsp chili powder

• 1 tsp paprika

• 1/2 tsp ground cumin

• 1/2 pepper flakes

• 1/4 tsp cayenne pepper

• 1 chopped jalapeno or habanero or wiri-wiri pepper, optional

• 1 tsp corn starch

• 1 tbsp chopped oregano

• 2 tbsp chopped cilantro or parsley

• 1 green onion, thinly sliced

• salt and pepper to taste

• 4 to 6 8" soft tortillas or hard taco shells

• chopped lettuce

For Mango-Tomato Salsa:

• 1 cup diced ripe mango

• 2 large or 3 small Roma tomatoes, diced

• 2 tbsp minced white or red onion

• 1/4 to 1/2 tsp pepper flakes

• 1 tbsp chopped cilantro or parsley

• 1 1/2 tbsp fresh lemon or lime juice

• salt and pepper to taste

1. Place all the ingredients for the Mango-Tomato Salsa in a medium sized bowl and stir to combine. Set aside until ready to use or refrigerate for longer period.

2. In a small bowl, combine chili powder, paprika, cumin, pepper flakes, cayenne and corn starch. Set aside.

3. Wash and trim chicken breast; cut into 1 1/2 to 2-inch strips.

4. Heat oil in a large skillet on medium heat. Add onion and hot pepper, if using, to oil and sauté for 3 minutes. Add garlic and cook until fragrant, about 1 minute.

5. Place chicken strips in pan and let cook 2 minutes. Turn and let cook 1 more minute.

6. Add spices and oregano to pan and stir to incorporate, cooking for 2 minutes.

7. Pour water and stir into chicken. Let come up to a boil and reduce heat to simmer. Cook 2 to 3 minutes until water has reduced by about half.

8. Season with salt and pepper. Stir in cilantro and green onion.

9. Warm tortilla in microwave between sheets of paper towel for about 20 to 30 seconds.

10. To serve, place chicken on tortilla, add some lettuce and some Mango-Tomato Salsa.

Yields: 4 to 6 servings

Notes&Tips:

• What a delightful taste to the taste buds this meal was! The spices in the chicken combined with sweetness of the salsa was a welcome and refreshing taste that invited summer into my mouth even though, weather-wise, it is still winter here.

• For a milder flavor omit the pepper. I generally do not like a spicy taco so I cooked this Chicken Taco without the pepper.

• Any left over salsa can be served with tortilla chips.

• I generally prefer soft tacos to hard taco shells. But whatever you prefer wouldn't make a difference.