Chipotle Chicken Tacos with Mango Salsa | Recipe
A quick and easy taco dinner featuring pan-seared chicken tossed in adobo sauce and topped with a homemade mango salsa.
These tacos are the ying-yang of sweet and spice. Chicken is lightly tossed in a quick and easy adobo marinade and pan-seared to perfection. Serve it over a warm tortilla, topped with mango salsa, a few shreds of cabbage and a drizzle of Mexican Crema, and you will be enjoying a light and refreshing dinner in no time flat.
For the Mango Salsa:
3 Mangos, peeled, seeded and diced
4 Jalepenos, stems removed, seeded and minced
Half of a Red Onion, finely diced
½ c Diced Red Bell Pepper
¼ c Minced Cilantro
Juice of a Lime
Pinch of Kosher Salt
For the Marinade:
2 tbsp Canola Oil
2 tbsp Adobo Sauce
1 tbsp Light Brown Sugar
2 tsp TAK House Seasoning
1 tsp Cumin
1 tsp Paprika
1 ½ lb of Chicken Cutlets, patted dry
2 tbsp Coconut or Canola Oil
Corn Tortillas for Serving
+ Shredded Red Cabbage for Serving, if desired
+ Crema for Serving, if desired
Stir the ingredients for the mango salsa together in a small bowl and set aside until ready to use.
Combine marinade ingredients in a medium-sized mixing bowl and whisk until homogenous. Cut the chicken into thin slices and toss in the chipotle marinade. Add oil to a sauté pan over medium-high heat. Add chicken, stirring occasionally and cook for 6-8 minutes. Remove from heat. Serve chicken over warmed tortillas and top with mango salsa, cabbage and crema, if desired.
Serves 4-6
Would pair well with:
