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
- Preheat the oven to 425 degrees F.
- In a bowl mix all the spices with the chicken and peppers to coat.
- 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.
- 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.
- 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!
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