Mango Lime Shredded Chicken Tacos: An Easy Recipe

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
• 0.25 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
• 0.5 teaspoon ground cinnamon
• 16 corn tortillas

Instructions

1. Place chicken in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a cutting board; let cool, then shred.
2. Heat canola oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño pepper, and garlic; cook and stir until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low; simmer until reduced, at least 45 minutes.
3. Fill corn tortillas with the flavorful chicken filling.

Nutrition

• Calories: 222 kcal
• Fat Content: 4 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 719 mg
• Protein Content: 15 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g