Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}
Yield: 6Servings
Ingredients
Chili Lime Chicken:
2-3poundsboneless skinless chicken breasts
1tablespoonchili powder
1 ½teaspoonsground cumin
1teaspoonpaprika
1teaspoondried oregano
1teaspoononion powder
1teaspoongarlic powder
1teaspooncoarse kosher salt
½teaspoonblack pepper
¼teaspooncayenne pepper
3tablespoonsfresh lime juice, from about 2-3 limes
Mango Salsa:
1-2mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
½cupsmall diced red pepper
½cupfinely chopped red onion
1jalapeno, seeds and membraned removed, finely diced
½cupchopped fresh cilantro
1tablespoonfresh lime juice
¼teaspoonground cumin
Pinchof salt and pepper
Avocado Cream Sauce:
2avocados, pitted and flesh scooped out
½cupsour cream
2tablespoonfresh lime juice, from about 2 limes
¼teaspoonsalt
¼teaspoonpepper
¼teaspoongarlic powder
Handful of fresh cilantro leaves, about 1/4 to 1/2 cup
Milk for consistency
Extras:
Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas
Instructions
For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).
To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.
Notes
Make Ahead: this recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit).Pressure Cooker: I forgot to mention in the recipe instructions below that if using the pressure cooker (stovetop or electric), you'll need to add a bit of extra liquid. Some people will tell you this isn't necessary but for safety reasons, a pressure cooker needs a certain amount of liquid to operate safely. I've updated the directions below.