mango chipotle chicken tacos with mango salsa
mango chipotle taco marinade
mango chipotle chicken marinade
mango salsa


2-lb boneless, skinless chicken thighs, pounded out
7 guajillo chilies, seeds removed
2 canned chipotle chiles in adobo sauce
4 garlic cloves
1/3 cup orange juice
1/4 cup lime juice
2 Tbl Mango Chipotle Blend
1 tsp salt
4 Tbl Roasted Chile Avocado Oil
12 oz Monterey Jack Cheese, grated
1/2 white onion, chopped
Cilantro, chopped for garnish
2 limes, quartered for garnish
Mango Salsa

So much flavor in these little street tacos. Fiery chiles stud the chicken while the mango salsa cools things down. Taco Tuesday never had it so good.


1.Preheat oven to 200°F. Place one thigh in a plastic bag. Use a meat mallet, small cast-iron pan or rolling pin to pound thighs to even thickness. Take care not to tear the chicken. Concentrating on thicker areas and then pound out the remainder until it's your desired thickness. Transfer to a bowl.
2.Bring guajillo chilies and 1 cup water to a boil in saucepan. Cover, remove from heat, and let sit for 30 minutes to allow chilies to soften.
3.Transfer guajillo, chipotles and soaking liquid to a blender. Add garlic, orange juice, lime juice, Mango Chipotle Blend and salt. Puree until smooth. Pour over chicken and toss to coat. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 6 hours.
4.Wrap tortillas in foil and place in the oven for 10 minutes heat.
5.Heat 1 Tbl oil in a large nonstick skillet over high heat until smoking. Spread about one-fourth of chicken across skillet in a single layer; cook undisturbed, until browned about 2 minutes. Turn and cook undisturbed for 2-3 minutes until cooked through. Transfer to a sheet pan and keep warm in oven.
6.Wipe out skillet and working in 3 batches, repeat process with remaining 3 Tbl oil. Increase oven temperature to 500 degrees, divide chicken among the tortillas and top with cheese; bake until cheese is melted. Top with chopped onion, cilantro, mango salsa and serve with lime wedges.

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