4 chicken breasts
1/4 tsp of curry powder
1/2 tsp of cumin
1tbsp of Grape seed of Olive Oil
1 package of taco seasoning
package of small flour tortilla shells
toppings (avocado, cheese, sour cream, whatever else you like to top your taco with)
Can y’all tell that I love to cook with mango in the summertime or nawl? lol
Directions: Dice the chicken breasts into 1″ cubes. Season with salt and pepper to taste. Add tbsp. of oil to a warm skillet and then add chicken. Cook until no longer pink, about 7 minutes. Once the chicken is no longer pink, add the taco seasoning per the directions. Add the cumin and curry to the mixture. Bring to a boil and then reduce heat to low and let simmer for 10 minutes. While the chicken is simmering, prepare the mango pico.
1 mango, diced
1 whole tomato
1 small red onion
8 oz green chiles
8 oz of chopped jalepenos
4 tbsp. of cilantro
juice of one lime
Directions for pico: Dice all ingredients and add to a bowl and then add the juice of the lime. You can place all ingredients in a covered bowl and shake or you can just mix all ingredients together with a fork.
Once the chicken is done, place in a warmed tortilla shell and top with the mango pico and toppings and there you have it. This meal takes about 30 minutes to prepare and is perfect for the summer months. Enjoy!