Chicken Tacos with Mango Salsa and Guacamole

When time allows, my foodiefriend Jody and I like to get together and cook something epic! This time, wetook on tacos! And oh my goodness, I’m so glad we did! The results were betterthan I could have ever imagined! This is quite an involved recipe, with manyparts, so I would suggest making it on a day when you have lots of time, and/or help to make it happen. Batch cooking and freezing Cassava Flour Tortillas ahead of time would significantly reduce preparation time (or use other prepared gluten-free tortillas that work for you). It’s also the sort of thing you could prep ahead of time by cutting and marinating the chicken in the fridge, and/or making the salsa and guacamole ahead of time (there’s enough lime juice in these recipes to prevent them from going brown). If you have a partner who enjoys cooking together, this would make for a fun date night 😉

Ingredients (4 to 6 servings)

• 2 large chicken breast, cubed
• 2 tbsp extra virgin olive oil
• 2 tbsp avocado oil
• 6 small limes
• Fresh chopped cilantro
• ¼ tsp cumin
• Salt
• Black pepper
• 3-5 large leaves of crisp lettuce like romaine or iceberg
• 2 large ripe avocados
• 1½ – 2 cups of peeled and diced mango (I used frozen, thawed at room temperature)Double batch of Meatified’s grain free tortillas (or other gluten free tortillas)

Optional:

• Garlic
• Onion
• Fresh chili or jalapeno

** omit pepper, cumin, and hot peppers for AIP **

Method

1. If using frozen mango chunks in the salsa, set them out to thaw, in a single layer on a metal baking pan.
2. Cut chicken into thin strips or bite sized pieces. Place in a bowl with the zest of one lime, the juice of two small limes (2-4 tbsp), ½ tsp salt, ¼ tsp cumin, black pepper, avocado oil, and ¼ cup fresh chopped cilantro. (Optional crushed garlic, chili powder, paprika) Set aside to marinate (place in the fridge if you are going to cook later).
3. After cleaning your hands and workstation, let’s move on to guacamole. Peel and remove the pit from 2 large avocados. Mash the flesh with a fork in a shallow bowl/soup plate. Add 1 tsp salt, the zest of one lime, the juice of 2 limes (2-4 tbsp), black pepper (optional: fresh chopped cilantro, 1 small jalapeno pepper – seeded and diced, 1 clove fresh crushed garlic, diced purple onion). Set aside.
4. For the salsa, dice the mango chunks. Add the zest of one lime, the juice of one lime, 2 tbsp extra virgin olive oil, ½ tsp salt (maybe more), and ⅓ cup finely chopped fresh cilantro. Optional additions include: fresh crushed garlic, a seeded and finely dice fresh chili pepper or jalapeno, or finely diced red onion. Set aside.
5. Chop some crunchy lettuce like iceberg or romaine into ribbons and set aside.
6. Chop and set aside an extra ½ cup of finely chopped fresh cilantro.
7. Heat your pan over medium-high heat, add 2 tbsp avocado oil, and saute the chicken. Cook until white all the way through, and browning on the outsides. Draining off excess juice will make this easier to accomplish.
8. Warm your tortillas in a pan, or in the oven, and fill with toppings. Roll them up for easier eating. Enjoy!