Mango Salsa Chicken Tacos

Name: Mango Salsa Chicken Tacos with Cilantro & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Tex-Mex Paste; 1 tablespoon Southwest Spice Blend; 4 ounce Mango; 10 ounce Chopped Chicken Breast; 1 unit Onion; ¼ ounce Cilantro; 1 unit Lime; 1 unit Long Green Pepper; 6 unit Flour Tortillas; 1.5 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Cooking Oil

with Cilantro & Sour Cream

Recipe Development TeamPublished on July 24, 2024

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The magic ingredient that makes these quick one-pan pork tacos sing is a speedy homemade mango salsa that adds tangy-juicy-tropical goodness to every tasty bite. Tuck that spiced pork into soft flour tacos along with charred pepper and onion, top with a spoonful of mango salsa, and finish with a drizzle of sour cream for a plate that pops.

Tags:

Protein Smart

•Calorie Smart

•Easy Cleanup

•Family Friendly

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

4 ounce

Mango

10 ounce

Chopped Chicken Breast

1 unit

Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories630 kcal

Fat20 g

Saturated Fat6 g

Carbohydrate69 g

Sugar20 g

Dietary Fiber5 g

Protein40 g

Cholesterol115 mg

Sodium1580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Strainer

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Drain mango, reserving juice in a small bowl; roughly chop mango. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a second small bowl, combine mango, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

• Add pork* and Southwest Spice Blend to pan with veggies; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in mango juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes more. Taste and season with salt and pepper. • Remove pan from heat and stir in remaining cilantro.

Open package of chicken* and drain off any excess liquid. Swap in chicken or beef* for pork. (No need to break up chicken into pieces!)

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with pork filling. Top with mango salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.