Mango-Lime Shredded Chicken Tacos

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 222 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 teaspoon white sugar
• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground black pepper
• 1 cup chicken stock
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 large white onion, chopped
• 2 teaspoons canola oil
• 2 teaspoons sea salt
• 1 jalapeno pepper, diced
• ¼ cup diced mango
• 1 large lime, zested and juiced
• 1 large Anaheim pepper, diced
• 1 (8 ounce) can peeled whole plum tomatoes
• 1 (5 ounce) can tomato sauce
• 1 tablespoon Pasilla chili powder
• 16 corn tortillas

Recipe Instructions

Step 1

Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.

Step 2

Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.

Step 3

Fill corn tortillas with chicken filling.