Cilantro Lime Chicken Tacos With A Mango And Black Bean Salsa

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 small limes, juice and zest of
• 3 -4 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• sea salt & freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 4 boneless skinless chicken breasts, trimmed of any fat
• 2 large ripe mangoes, peeled and chopped
• 1 (8 ounce) can black beans, drained and rinsed
• 2 green onions, chopped
• 1 jalapeno, chopped (i removed the seeds and veins)
• 1 handful fresh cilantro, chopped
• 1 teaspoon cumin
• 1 large lime, juice of
• corn tortilla, warmed
• cotija cheese
• sour cream
• guacamole

Recipe

• 1 place first 8 ingredients in a large zip lock back and combine thoroughly. add the chicken breasts and mix until the breasts are evenly coated. place in the refrigerator to marinate for 2-4 hours.
• 2 peel and chop the mango. rinse and drain the black beans. chop the green onions, jalapeno and cilantro. in a small bowl, combine the lime juice and cumin until well mixed. place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. pour the lime/cumin mixture over and mix gently. taste - add more lime juice if needed.
• 3 grill chicken breasts until thoroughly cooked. let the meat rest for at least 5 minutes before slicing into thin slices. place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. serve with a side of guacamole and salsa. enjoy.