Ingredients
Mango Salsa
- 2 large/ 3 small Mangoes
- 1/3 cup, chopped Cherry Tomatoes
- 1/4 cup, chopped Red Onion
- Juice of 1 Lime
- 2 tbsp Fresh Cilantro
- 1 small (optional) Jalapeño
Avocado Crema
- 1/2 Avocado
- Juice of 1 Lime
- 1 tbsp (optional) Plain Greek Yogurt
- 1 tbsp, chopped Fresh Cilantro
- 1 tsp Agave/Honey
- 1 tsp, each Salt & Pepper
- 2 tsp Water
Cinnamon Cumin Chicken
- 2 Organic Chicken Breasts (skinless, boneless)
- 1 tbsp Ground Cinnamon
- 1 tbsp Ground Cumin
- 1 tbsp, each Salt & Pepper
And lastly (but very importantly)
- Corn or Flour Tortillas
Directions
Who loves tacos with mango salsa?
Summer is just around the corner and that means even more colorful produce!
On the list of seasonal fruits is mango and I could not think of a better way to enjoy it as a salsa.
Tacos with spice crusted chicken and avocado crema, so good!
Chicken breasts are a staple in pretty much any household.
It’s easy to make and pairs well with pretty much any side dish, however, it can also get boring.
Since this is a Mexican inspired dish I decided to mix up cinnamon and cumin to make a spice “rub” to add flavor to the chicken and create an incredible crust.
I highly recommend using a cast iron skillet, if you have one. It creates a juicy piece of chicken and a great crunchy crust!
As I always like to give options, if you want to keep this dish vegetarian swap out the chicken for black or refried beans, that would be delicious too!
Steps
1 Done | Make The Mango SalsaI am big believer in prepping all of your produce and fruits before the meat. Not only can you use the same cutting board and knife, it also eliminates the chance of possibly contamination. The mango salsa also tasted better when it sits a bit in the refrigerator as the flavors get to know each other and enhance. Add all of the chopped ingredients into a bowl, add the juice of 1 juicy lime, stir and cover. Allow to chill in the refrigerator while preparing the other components. Easy, peazy! Note about the jalapeño: Although jalapeño is a great addition to this salsa, I tend to not use it as my skin is sensitive and I'm left with a burning sensation for 3 hours...if you don't have that issue, I definitely recommend you add it! |
2 Done | Make The Avocado CremaTo your food processor or blender, add all of the ingredients, except for the water and blend until smooth. If the consistency is a bit thick add the water and blend again. Give it a taste and add more salt if necessary. Spoon into a bowl, cover and set aside (preferably the refrigerator). |
3 Done | Cook The ChickenIn a small bowl, combine the ground cinnamon, ground cumin, salt and pepper mix with a fork then liberally sprinkle it over each side of the chicken. On the stove, heat up your skillet with some coconut or olive oil. Add the chicken breasts to the hot pan and cook on each side for 6-7 minutes on medium-high. If you are using a cast iron skillet, turn down the heat to medium-low towards the last couple of minutes as the pan tends to get very hot and stays hot. Once the chicken is done, turn off the heat and allow the chicken to rest in the pan for another 5 minutes then transfer it onto a cutting board. After the chicken has rested, cut the chicken into desired slices of chunks. I also recommend shredding the chicken with two forks, if you have the patience! |
4 Done | Build The TacosOn a plate add a tortilla, cover with a damp piece of paper towel then add another tortilla. Stack as many as you like then heat up in the microwave for 30 seconds up to a minute, depending on how many you make! To build the tacos, add chicken to the middle of the tortilla, top with some mango salsa and a dollop (or two) of the avocado crema...then devour! The spiced chicken with the sweet and lime-y salsa then the creamy crema, flavor combos at it's finest! |
