Chicken Tacos with Mango Salsa
Ingredients
The chicken
-
16
ounces
boneless skinless chicken
-
1
cup
chicken broth
-
1
teaspoon
cumin powder
-
1
teaspoon
smoked paprika
-
¾
teaspoon
sea salt
-
4
tablespoons
lime juice
The salsa
-
1
each
mango, peeled and diced
-
1
medium
tomato, seeded and diced
-
½
cup
diced red onion
-
¼
cup
fresh cilantro, chopped
-
1
each
jalapeño, seeded and diced
The tortillas and toppings
-
12
each
corn tortillas
-
¼
cup
Greek yogurt
-
1
tablespoon
red wine vinegar
-
2
cloves
garlic, minced
-
1 ½
cups
cabbage, shredded
Instructions
- Place chicken, broth, cumin, paprika, and salt in a slow cooker and cook on low for 5 to 6 hours.
- Remove the chicken from the slow cooker, allow it to cool slightly, and shred it.
- Toss the shredded chicken with 2 tablespoons of lime juice.
- In a small bowl, combine mango, tomato, onion, cilantro, and jalapeño. Stir in 1 tablespoon lime juice and ¼ teaspoon salt.
- In another bowl, mix Greek yogurt, garlic, remaining tablespoon of lime juice, and vinegar.
- Heat tortillas in a skillet over medium-high heat for 20 seconds on each side.
- Assemble the tacos by layering the chicken mixture and cabbage on the tortillas, topping with salsa and yogurt sauce. Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
236
Total fat
3g
Total carbohydrates
31g
Total protein
20g
Sodium
411mg
Cholesterol
48mg
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