Smoky shredded-chicken tacos with mango salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Smoky shredded-chicken tacos with mango salsa

One-Pan Meal

Smoky shredded-chicken tacos with mango salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly, Protein Plus

2 Servings, 610 Calories/Serving

25–40 Minutes

Paprika does a great job of imitating a smoked flavor in these mango salsa’d chicken tacos. The silky, sunny fruit shines when hit with a squeeze of fresh lime juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 organic mango
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • 3 tablespoons pickled jalapeños (optional)
  • 8 Mi Rancho 100% corn tortillas
  • ¼ cup roasted pumpkin seeds
Make It Leaner
To save 70 calories per serving, use half the tortillas and save the rest for later. You can turn them into chips for a snack and dip them in your favorite salsa or guacamole. Or you can toast tortilla strips and use them to jazz up a salad.

Make It Ahead
The mango salsa (Step 2) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, let the salsa come to room temperature as you proceed with Steps 1 and 3.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories 610, Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 190mg (8% DV), Total Carb. 59g (21% DV), Fiber 10g (36% DV), Total Sugars 27g (Incl. 0g Added Sugars, 0% DV), Protein 49g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and the smoky chili spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to cool slightly. Add more oil between batches if needed. Using a fork, shred the chicken into ½-inch pieces.
While the chicken cooks and cools, prepare the mango salsa.

2

Make the mango salsa

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch chunks.
  • Coarsely chop the cilantro.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • If using, coarsely chop the jalapeños. Wash your hands after handling.
In a medium bowl, toss together the mango, cilantro, 1 tablespoon [2 TBL] lime juice, 1 teaspoon [2 tsp] oil, and as many jalapeños as you like. Season to taste with salt, if desired, and pepper.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chicken, mango salsa, pumpkin seeds, and lime wedges and invite everyone to assemble their own tacos.
Kids Can!
  • Time the chicken.
  • Juice the lime.
  • Set out the taco ingredients.
  • Assemble their own tacos.
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