Prepare the Mango Salsa: In a medium bowl, combine all Mango Salsa ingredients and mix well. Set aside.
Prepare the Chipotle-Lime Crema: In a small bowl, combine all Chipotle-Lime Crema ingredients and mix well. Set aside.
Prepare the Chicken: Rub chicken thighs with avocado oil and blackening seasoning, ensuring even coverage.
Cook the Chicken: Heat a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Warm the Tortillas: Warm tortillas according to package directions.
Assemble the Tacos: Fill each tortilla with blackened chicken, shredded red cabbage, mango salsa, and chipotle-lime crema. Serve immediately.
Ingredients
4
1 lb450 gBoneless skinless chicken thighs
2 tbsp30 mLBlackening seasoning
1 tbsp15 mLAvocado oil
1 cup165 gDiced mango
1/2 cup60 gDiced red onion
1/4 cup30 gDiced jalapeño
2 tbsp30 mLLime juice
1 tbsp15 mLChopped cilantro
1/2 cup120 gMexican crema
1 tbsp15 mLLime juice
1 tsp5 mLChipotle peppers in adobo sauce - minced
8N/ACorn tortillas
1/4 cup30 gShredded red cabbage
Equipment
Large skillet
Medium bowl
Small bowl
Cutting board
Knife
Instructions
Prepare the Mango Salsa: In a medium bowl, combine all Mango Salsa ingredients and mix well. Set aside.
Prepare the Chipotle-Lime Crema: In a small bowl, combine all Chipotle-Lime Crema ingredients and mix well. Set aside.
Prepare the Chicken: Rub chicken thighs with avocado oil and blackening seasoning, ensuring even coverage.
Cook the Chicken: Heat a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Warm the Tortillas: Warm tortillas according to package directions.
Assemble the Tacos: Fill each tortilla with blackened chicken, shredded red cabbage, mango salsa, and chipotle-lime crema. Serve immediately.
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