PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits transport me back to those happy times. -Lissa Nelson, Provo, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken in a 6-qt. electric pressure cooker; sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones. Shred chicken with 2 forks. , Select saute setting and adjust for medium heat. Return chicken, reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro.
Nutrition Facts : Calories 246 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.
MANGO-PINEAPPLE CHICKEN TACOS
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges
MANGO-LIME SHREDDED CHICKEN TACOS
I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!
Provided by stephy.newhouse
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
- Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic 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 and simmer until chicken filling is reduced, at least 45 minutes.
- Fill corn tortillas with chicken filling.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g
CHICKEN MANGO TACOS
Make and share this Chicken Mango Tacos recipe from Food.com.
Provided by Mary the Great
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a few tbsp of olive oil in pan.
- Cut chicken into strips and add to hot oil.
- Cover with taco seasoning and cook chicken throughly.
- Peel and cut mango into strips.
- Add mango to chicken and heat for about 1 min (until mango is warm throughout).
- Put mango and chicken into tortillas and cover with cheese.
- Serve warm!
Nutrition Facts : Calories 491, Fat 9.9, SaturatedFat 2.4, Cholesterol 34.2, Sodium 771.8, Carbohydrate 76.7, Fiber 5.4, Sugar 17.5, Protein 23.7
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GRILLED CHICKEN TACOS WITH MANGO – LEITE'S CULINARIA
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5/5 (3)Total Time 45 minsCategory MainsCalories 599 per serving
- In a large bowl, whisk together 2 tablespoons oil, the cumin, chili powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the chicken and toss to coat thoroughly. Let stand for 10 minutes at room temperature.
- Meanwhile, arrange the scallions and mangoes on a small baking sheet. Brush on both sides with the remaining 1 tablespoon oil and season lightly all over with salt and pepper.
- Arrange the scallions and mangoes on the grate directly over the heat and grill, turning once, until nicely grill-marked on both sides, about 2 minutes per side for the scallions and 4 minutes per side for the mangoes. Move everything to a cutting board as it’s finished. Let cool slightly, then cut the mangoes and scallions into 1-inch (2 1/2-centimeter) pieces. Place everything on a platter and cover with aluminum foil to keep warm.
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- SRIRACHA SAUCE: Zest part of 1 lime to get about 1/2 teaspoon lime zest, and then juice 2 limes to get about 4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
- SLAW: Peel the mangoes. Cut the two sides from the pit in the center and thinly slice those two sides. Add to a large bowl. Thinly slice the green cabbage, and pack 2 cups full of the cabbage. Coarsely chop the cilantro, loosely measure to get 1 cup. Add both cabbage and cilantro to bowl. Very thinly slice 1/2 a red onion, cut the carrots into matchsticks, and add both to the bowl. Toss the slaw with tongs.
- TORTILLAS: Spray both sides of the tortillas with cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
- PROTEIN: See Note 1. We use rotisserie chicken; pull it from the bones and give it a quick shred or coarse chop. Warm through if needed (We often buy a hot rotisserie chicken right before making these, so no extra heating is required).
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