Chicken tacos w/mango-avocado relish pt 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | Chicken breasts | |
| Skinned, boned in 3/4\" dice | ||
| 2 | larges | Onions; 1/2\" dice |
| 1 | Red bell pepper; seed/1/2\" d | |
| 2 | Jalapeno; diced fine | |
| 3 | Garlic cloves; minced | |
| ½ | tablespoon | Chili powder |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Coriander |
| 2 | cups | Chicken stock |
| 3 | tablespoons | Cilantro; chopped |
| 3 | cups | Grated jack cheese |
| (fully packed cups) | ||
| Lime juice to taste | ||
| Salt to taste | ||
| 8 | Warm flour tortillas | |
| Mango pico de gallo: | ||
| Recipe follows | ||
| Avocado relish: | ||
| Recipe follows | ||
| Fresh sprigs cilantro | ||
Directions
CHICKEN "CHILI" TACOS WITH MANGO PICO DE GALLO AND AVOCADO RELISH Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and saute for 5 minutes or until golden brown. Add onions and peppers and saute for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, coriander, and saute for 2 minutes. Deglaze with the chicken stock and simmer for 5 minutes or until chicken stock has disappeared. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt.
Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. On one side of the tacos spoon the Mango Pico de Gallo and the Avocado Relish side by side. Garnish the top with sprigs of cilantro.
Serve. YIELD: 4 SERVINGS see part 2 for remainder of recipe