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Mango Lime Shredded Chicken Tacos

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PREP TIME
20 min
COOKING TIME
85 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner
Mango Lime Shredded Chicken Tacos
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons canola oil
  • 1 large white onion, chopped
  • 1 large Anaheim pepper, diced
  • 1 jalapeno pepper, diced
  • 2 tablespoons minced garlic
  • 1 cup chicken stock
  • 1 (8 ounce) can peeled whole plum tomatoes
  • 1 (5 ounce) can tomato sauce
  • 1/4 cup diced mango
  • 1 large lime, zested and juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Pasilla chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground cinnamon
  • 16 corn tortillas
Instructions
1
Place boneless, skinless chicken breast in a large vessel and submerge it under water; heat until boiling point, then decrease the temperature to low-medium and let it cook for 30 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pot and let it cool on a flat surface before shredding.
2
Heat canola oil in a large cooking vessel over medium heat; cook and stir sliced onion, Anaheim pepper, jalapeno pepper, and minced garlic until they are slightly tender and fragrant, taking about 8 minutes. Add the shredded chicken to the pot along with chicken broth, crushed tomatoes, tomato paste, diced mango, fresh lime juice, grated lime zest, chopped cilantro, chili powder, ground cumin, sea salt, black pepper, sugar, and ground cinnamon; bring the mixture to a rolling boil. Lower the heat to low and let it simmer for at least 45 minutes or until the chicken filling has reduced.
3
Place corn tortillas on a flat surface and fill them with the prepared chicken mixture.