Southwest Tacos with Mango Salsa

Southwest Chicken Tacos with Mango Salsa and Avocado
source: I Wash, You Dry
This is one of my new quick meals, the time to make shortened by some pre-prepared foods.


6 small flour tortillas
6 oz package of Tyson Grilled & Ready® Southwestern Chicken Breast Strips
1 jar of mango, pineapple, peach or other fruit salsa (see fresh mango salsa recipe below)
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
.
Heat a skillet over medium heat and warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
In the same skillet place the chicken breast strips and heat for about 3 minutes or until warm throughout.
Assemble tacos by laying a couple strips of chicken on a tortilla, top with a couple tablespoons of mango-fruit salsa, and then add some diced red onion, chopped cilantro, sliced avocado and jalapeno slices as desired.

If you would like to make your own fresh mango salsa:
1 ripe Mango, diced into cubes
1 tsp lime juice
1 tsp raw honey
1/2 tsp salt
1/4 cup red onion, diced
2 tbsp chopped cilantro

Combine the mango, red onion and cilantro in a bowl. In a small bowl whisk together the lime juice, honey, and salt. Pour the lime and honey mixture over the mango mixture and gently toss to coat. Set aside.

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