Hi friends! I hope you’re all doing well! I’ve been busy travelling, playing sports, unpacking the house/painting, spending time with pals and working on the biz. I haven’t been recipe developing as often as I’d like, but summer comes but for 6-8 short weeks (if that) here in Newfoundland and I’m soaking up every last ounce of vitamin D, if it’s the last thing I do. Lol. Next on the agenda is some camping (Glamping…I like a shower and a toilet that flushes, thanks) and then Ottawa to visit my sweet friend, Jess and her little girl, Stella followed by a weekend of ultimate frisbee with Tempest at the No Borders tournament.
I made this recipe twice since I developed it because they are so dang good. Unreal good. You need to go make these for dinner ASAP good. It all started with mango salsa. I Purchased a container of pre-made mango salsa with a plan in mind. Now, I normally would make my own salsa, but ya girl is très busy and sometimes convenience is the name of the game. A few weeks ago, while in Boston, I hit up a Whole Foods and went full on SAVAGE throwing everything I could in a cart. Siete Foods products are some of my faves. They make grain free, gluten free, vegan products that are top notch. I bought 6 packs of their tortillas (they carry almond, cashew, and cassava, cassava and chia and chickpea flour tortillas) and stuffed them in my luggage in hopes they would make it home safely. They remain frozen, until you’re ready to use them! Pop then on a griddle for 20-30 seconds per side and BAM. Perfection. You could easily make this recipe with lettuce wraps, flour or corn tortillas or even taco shells. Everybody wins! WOO!
Here’s the recipe, friends! I hope your Monday is as LIT as these tacos. Would also be amaze with a marg in hand. Just sayin’. OLÉ
Sincerely,
Les
Makes approx 6 tacos
Ingredients:
mango salsa (i used Garden Fresh Gourmet)
4 boneless skinless chicken breasts
for the seasoning:
1 tsp salt
1/2 tsp fresh cracked pepper
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsps avocado oil
1/4 tsp cayenne pepper
(mix all dry ingredients in a small bowl for seasoning and drizzle avo oil on chicken breasts. sprinkle both sides of the chicken with the mixture coating well)
2 tbsps avocado oil
1 red and 1 yellow pepper chopped
2 diced shallots
1 avocado
lime wedges and micro greens and 1/4 sliced avocado per taco for garnish
Lime crema:
4 tbsps homemade mayo
juice of 2 limes
3 tbsps cilantro
1/8 tsp garlic powder
salt and pepper to taste
tomato, avocado and other other taco toppings you might like to add
Siete foods cassava flour tortillas or another type of tortilla
Method:
Rinse and pat dry chicken breasts and coat with avo oil. Sprinkle seasoning generously on both sides of the chicken breasts. You can choose to pan fry these is a cast iron skillet (cooking completely on one side and the flipping once in avo oil) or on the BBQ. I grill mine on the BBQ flipping once until internal poultry temperature is reached. While your chicken is cooking, heat 2 tbsps or avo oil in a pan and add shallots and peppers seasoning with salt and pepper and sauté until softened. Remove chicken from heat and let rest. Prep you lime crema adding all ingredients to a small bowl and whisking. Add more mayo to the crema if the consistency is too runny. Heat tortillas on the skillet and slice chicken breast into strips. Load some of the chicken, pepper mixture, toppings (i used baby tomatoes) top with a few spoonfuls of the lime crema, mango salsa and add garnishes (avocado, microgreens and lime wedges).
The mixture of the spicy chicken, the sweet salsa and the creamy tangy crema is UNREAL. This is the perfect summer dinner. Pair it with some roasted baby or sweet potatoes or a salad. YUM. Enjoy!
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