Cilantro Lime Chicken Tacos With A Mango And Black Bean Salsa Food
CILANTRO LIME CHICKEN TACOS
A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME
Provided by Kelsey Nixon
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
- Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
MANGO BLACK BEAN SALSA
From Fine Cooking's "Cooking Fresh." My version doesn't use oil. This is a refreshing salsa/salad that can be served over spiced fish or chicken. We even served it over chili spiced grilled pork chops! It is tasty cold and warmed as well.
Provided by yogiclarebear
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all in a bowl and mix well. Store in refrigerator.
Nutrition Facts : Calories 67.4, Fat 0.3, SaturatedFat 0.1, Sodium 155.2, Carbohydrate 14.7, Fiber 3.7, Sugar 5.9, Protein 2.8
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- Marinate chicken thighs in olive oil, lime, salt, black pepper, paprika, cayenne, onion powder, cumin, garlic cloves and cilantro. Allow the chicken to marinate for at least 30 minutes.
- Heat a large skillet or cast-iron pan on medium-high heat. Once the skillet is hot, add chicken thighs and cook for about 15 minutes, flipping halfway through. The internal temperature should be 165 degrees F. Cook longer for larger chicken thighs. Remove the chicken from the pan and let sit for 10 minutes.
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- SAUCE: start with the sauce: in a small powerful food processor or blender, combine the following: mayo, firmly packed cilantro, coarsely chopped jalapeno pepper, minced garlic, lime juice (add to preference I like the full 3 tablespoons), cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour sauce into a bowl/container and cover. Place in the fridge to allow flavors to meld and intensify. (I like making the sauce up to a day in advance).
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- COOK CHICKEN: GRILL/GRILL PAN: Preheat a grill to medium-high heat (about 400 degrees F.) Generously oil the grill or ridges of grill pan (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.) Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked through (internal temperature 165 degrees F). Remove the chicken from the grill and let rest for 5 minutes. Chop the chicken into small, bite-sized pieces OR slice into thin strips against the grain.
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