Dock bruckersGrilled Chicken Tacos and Spicy Mango Salsa
In The Fresh Meat Case
Grilled Chicken Tacos and Spicy Mango Salsa
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts (1.5 lbs.)
PREP TIME: 25min COOK TIME: 10min
Serves 4
- 410
Calories - 40g
Protein - 680mg
Sodium - 7g
Sat. Fat - 12g
Sugar 
Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts (1.5 lbs.)orPERDUE® HARVESTLAND® PERFECT PORTIONS® Free Range Boneless Skinless Chicken Breast Individually Wrapped (1.65 lbs.)
4 tsp. olive oil
1 ripe mango, chopped
2 tbsp. red onion, finely chopped
2 tbsp. red bell pepper, finely chopped
2 tbsp. fresh cilantro, chopped
1 lime juiced, about 2 tablespoons
1 tbsp. finely chopped jalapeño
1/2 tsp. salt
1/8 tsp. black pepper
4 (6-inch) flour or corn tortillas, warmed
4 ounces goat cheese crumbles, optional
Step 1
Combine
In a small bowl, combine the mango, red onion, red bell pepper, cilantro, lime juice, jalapeño, and 1/4 teaspoon salt. Cover and chill for 30 minutes to allow flavors to develop.
Step 2
Grill
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken with olive oil, season with remaining salt and pepper. Then grill 3 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes. Slice into strips if desired.
Step 3
Serve
Serve sliced chicken on warm flour or corn tortillas with salsa and crumbled goat cheese.
TIP
TIP: Wrap tortillas in foil and place on the grill with the chicken for 5 minutes or until heated through.
75 MIN
