Chili Lime Tacos with Mango Salsa (Grilled or Pressure Cooker)

YIELD: SERVES 6-8

This recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I’ve also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don’t mind the color darkening a bit).

UPDATE: I forgot to mention in the recipe instructions below that if using the pressure cooker (stovetop or electric), you’ll need to add a bit of extra liquid. Some people will tell you this isn’t necessary but for safety reasons, a pressure cooker needs a certain amount of liquid to operate safely. I’ve updated the directions below.

INGREDIENTS

Chili Lime Chicken:
    • 2-3 pounds boneless, skinless chicken breasts
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon coarse kosher salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 3 tablespoons fresh lime juice (from about 2-3 limes)
Mango Salsa:
    • 1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
    • 1/2 cup small diced red pepper
    • 1/2 cup finely chopped red onion
    • 1 jalapeno, seeds and membraned removed, finely diced
    • 1/2 cup chopped fresh cilantro
    • 1 tablespoon fresh lime juice
    • 1/4 teaspoon ground cumin
    • Pinch of salt and pepper
Avocado Cream Sauce:
    • 2 avocados (pitted and flesh scooped out)
    • 1/2 cup sour cream
    • 2 tablespoon fresh lime juice (from about 2 limes)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
    • Milk for consistency
Extras:
  • Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas

DIRECTIONS:

  1. For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual –> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
  2. For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
  3. For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).
  4. To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

Source:  melskitchencafe

Notes:  My family didn’t love the avocado cream sauce, but the tacos need some sauce because the tacos are very flavorful but a bit dry.  Maybe I will try adjusting the sauce by omitting the sour cream.  Very yummy tacos!

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