My sister Lora is an amazing cook and she introduced me to tacos with crispy chunks of chicken or fish, that are super easy to make and incredibly delicious. The mango salsa is also simple, but pineapple salsa or even slaw would be great as well. My daughters just like them with chicken and cheese. Start with getting chicken in the marinade. This made enough for 4 servings of two tacos each with enough for one leftover.
Ingredients:
3 boneless, skinless chicken breasts (these were large but thin, adjust quantity depending on size)
2 limes
1 Tablespoon minced garlic
1/4 teaspoon ground ginger
2 teaspoons ground turmeric
1 teaspoon salt
3 teaspoons dried oregano
Soft taco size flour tortillas to assemble tacos.
Directions:
Slice chicken into strips and then into bite size chunks and place into a bowl with lid. Juice both limes into a small bowl, and add herbs and spices. Stir and pour over the chicken bites. Cover with lid and marinade for at least 30 minutes up to 2 hours. Let chicken rest in refrigerator while marinating.
While chicken is marinating, make the mango salsa.
Ingredients for Mango Salsa:
1 mango, not hard, but not mushy, firm with a little give
1 handful of cilantro leaves de-stemmed and chopped
1 jalapeno, deseeded and diced
1/4 cup of diced red onion
salt and pepper to taste
Directions for Mango Salsa:
Rinse and peel the mango. Start slicing mango around the hard core in center. Once you have slices of mango, dice those to about pea size, and discard hard core center. Place in small bowl with lid, add the chopped cilantro, diced jalapeno, diced red onion and salt and pepper to taste. If you prefer more heat, add more jalapeno, or use a serrano. Cover and place in refrigerator until ready to serve.
While chicken continues to marinate, prepare the flour mixture.
Ingredients for flour mixture:
1/2 cup cassava flour (this can be found in most groceries with alternative flours)
1 1/2 teaspoons baking powder
Mix this together.
Directions for Crispy Chicken:
Preheat oven to 450°. Once the chicken has had sufficient time to marinate, dredge the pieces in the flour mixture. Place floured chicken on baking sheet that has been sprayed heavily with non-aerosol olive oil. Spray olive oil over top of chicken as well and place in preheated oven for 8 minutes. Remove, spray over top of chicken again and flip over every piece and spray again. Return to oven for 8 more minutes. If it looks like it needs a little more time to crisp up, place oven on broil for 2-4 minutes. Watch carefully so it doesn't burn.
When chicken is almost done cooking, warm up tortillas. For each taco, add crispy chicken pieces to warm tortilla and top with mango salsa.
Comments