Soft Chicken Tacos With Mango Salsa Recipe

ingredients

Mango Salsa
1 cup diced plum tomato
1 cup diced peeled mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeno pepper
1/8 teaspoon salt
1 dash black pepper

Chicken Tacos
8 flour tortillas (7-inch size)
3 cups skinless, cooked and shredded chicken breast
1/2 teaspoon salt, optional
1/2 cup low-fat sour cream
2 cups finely shredded red cabbage

directions

For Mango Salsa: Combine the tomato, mango, bell pepper, onion, cilantro, lime juice and jalapeno in a bowl. Sprinkle with the salt and pepper and stir to combine. Set aside and let sit at room temperature for 30 minutes.

Preheat the oven to 350 degrees F.

Wrap the tortillas in foil and place in the oven on a baking sheet. Bake at 350 degrees F for 10 minutes.

Sprinkle the shredded chicken with salt (if needed).

To assemble the tacos: Spread 1 tablespoon sour cream evenly over each tortilla. Divide the shredded chicken among the tortillas. Top each with 1/4 cup of the mango salsa and 1/4 of the shredded cabbage.

Fold in half or roll up. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

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