Title: Chicken Tacos with Mango Avocado Relish
Categories: Ethnic
Yield: 4 Servings
| 1 | tb | Olive oil |
| 4 | | Chicken breasts |
| | | Skinned, boned in 3/4" dice |
| 2 | lg | Onions; 1/2" dice |
| 1 | | Red bell pepper; seed/1/2" d |
| 2 | | Jalapeno; diced fine |
| 3 | | Garlic cloves; minced |
| 1/2 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 2 | ts | Coriander |
| 2 | c | Chicken stock |
| 3 | tb | Cilantro; chopped |
| 3 | c | Grated jack cheese |
| | | (fully packed cups) |
| | | Lime juice to taste |
| | | Salt to taste |
| 8 | | Warm flour tortillas |
| | | Mango pico de gallo: |
| | | Recipe follows |
| | | Avocado relish: |
| | | Recipe follows |
| | | Fresh sprigs cilantro |
CHICKEN "CHILI" TACOS WITH MANGO PICO DE GALLO AND AVOCADO RELISH Heat
oil in a medium saucepan over medium-high heat. When hot, add chicken and
saute for 5 minutes or until golden brown. Add onions and peppers and saute
for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, coriander,
and saute for 2 minutes. Deglaze with the chicken stock and simmer for 5
minutes or until chicken stock has disappeared. Remove saucepan from heat
and fold in cilantro and cheese. Stir until mixture has a creamy
consistency. Season with lime juice and salt.
Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into
a cylinder shape, place 2 tacos on each plate side by side. On one side of
the tacos spoon the Mango Pico de Gallo and the Avocado Relish side by
side. Garnish the top with sprigs of cilantro. Serve. YIELD: 4 SERVINGS see
part 2 for remainder of recipe