Cilantro Lime Chicken Tacos With A Mango And Black Bean Salsa Food

CILANTRO LIME CHICKEN TACOS

Cilantro Lime Chicken Tacos image

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

Ingredients

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

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

Black Bean Salad with Mango, Cilantro and Lime image

Provided by Kelsey Nixon

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
Kosher salt and freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1 (14.5-ounce) can black beans, drained and rinsed
1 small jalapeno, seeds and ribs removed, minced
1 small red onion, cut into small dice
1/4 cup fresh cilantro leaves, chopped

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

Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

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

Mango Black Bean Salsa image

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

Ingredients

1 cup canned black beans, rinsed and drained (I like Westbrae Organic)
1 medium ripe mango, peeled and chopped (5 oz)
1 medium tomatillo, paper covering discarded and diced (3 oz)
1/2 medium red onion, chopped (1.5 oz)
1/4 cup lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon black pepper

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.
While the chicken rests, heat the tortillas. Heat each tortilla over an open flame for approximately 30 seconds per side, in a skillet over medium heat for about 30 seconds per side, or place the tortillas between 2 slightly damp paper towels and warm in the microwave for 1 minute.

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.

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

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.

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