Mango Tango Chicken Tacos with Hot Sauce Crema

Tonight’s addictively sweet and savory tacos star mango in not one, but TWO ways. Mango juice simmers with spiced chicken breast strips and sautéed poblano and onion to form a sticky and satisfying filling, while chunks of the fruit are stirred into a refreshing salsa with onion, tomato, cilantro, and lime juice. This is one meal that’s just as pretty as it is to eat—taco ’bout a dinner winner!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make Salsa • In med. bowl, combine minced onion, tomato, mango, 1 TBSP mango juice (you’ll use the rest later), half of cilantro, a big squeeze of lime juice, & lime zest to taste. Season with a pinch of salt; set aside.

Step 2

Heat lg. drizzle of oil in lg. pan over med.-high; add sliced onion, poblano, & a big pinch of salt. Cook (5-7 min.), stirring occasionally, until veggies are tender & lightly charred; season with salt & pepper. • Transfer to a plate.

Step 3

Heat another lg. drizzle of oil in pan used for veggies over mediumhigh heat. Add chicken, Southwest Spice, and Blackening Spice; season with salt & pepper. Cook (4-6 min.), stirring occasionally, until chicken is cooked through. • Stir in veggies, remaining mango juice, & remaining cilantro. Cook (1 min.), stirring, until thoroughly combined. Turn off heat.

Step 4

Make Crema • While chicken cooks, in sm. bowl, combine sour cream with hot sauce to taste. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Step 5

Finish & Serve • Wrap tortillas in damp paper towels. Microwave (30 sec.) until warm and pliable. • Divide tortillas between plates. Fill with chicken filling, salsa, and crema. Serve with remaining lime wedges on the side.

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