Chicken Fajita Tacos with Mango Citrus Salsa

A family favorite and a go-to taco recipe that never fails to impress and satisfy. We change the salsa depending on the season and what we have at home, other than that it’s a pretty classic spice blend, vegetables and chicken with guacamole that you would put in a fajita meal. For a vegan or vegetarian option try sliced mushrooms or tofu to replace the chicken.

INGREDIENTS

• 2 pound boneless skinless chicken breasts, cut into strips
• 3 bell peppers, mixed color sliced
• 1 medium-large red onion, thinly sliced
• 2 tablespoons chipotle with adobo sauce , pureed
• 2-3 tablespoon extra virgin oil oil
• 1 tablespoon sweet smoked paprika 
• 1 teaspoon garlic powder
• 1 teaspoon regular or Mexican oregano
• 1 teaspoon ground cumin
• sea salt
• cracked black pepper
• small flour tortillas, warmed
• crumbled cotija or feta, optional

Citrus Mango Salsa

• 1 cup diced mango
• 1 cup diced orange
• ½-1 jalapeño or serrano, diced
• 4 green onions
• juice of 1 lime
• 1/4 cup cilantro, finely chopped
• 2 avocados, scooped and mashed with sea salt and lime juice
• Chipotle crema for extra flavor

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. In a bowl mix all the spices with the chicken and peppers to coat.
3. Arrange in a single layer on one side of the pan. Transfer to the oven and roast 20-25 minutes or until the chicken is cooked.
4. Meanwhile make the salsa: de-seed the jalapeño, if you prefer a mild salsa. Gently mix the mango and orange along with green onion, cilantro and lime juice as needed.
5. Warm the tortilla, spread a tablespoon of mashed avocado and the chicken, peppers, and onions into the warmed tortillas, and top with the salsa cheese as needed. Enjoy!