Tuesday, January 24, 2012

Chipotle Chicken Tacos with Mango Salsa

I came across this recipe while sorting through some old recipes last weekend. And what a deliciously refreshing break from the norm. Enjoy!

3 boneless skinless chicken breast halves
2 teaspoons minced chipotle chiles in adobo sauce*
1 teaspoon adobo sauce from chiles
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon canola oil
4 (8-inch) fat-free or low-fat whole wheat tortillas
1/4 cup crumbled queso fresco or feta cheese

1 mango, chopped
2 plum tomatoes, seeded, chopped
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
3 tablespoons lime juice
2 tablespoons finely chopped seeded deveined jalapeño chile
1/2 teaspoon salt

1. Place chicken in shallow pan. Combine chipotle chiles, adobo sauce, cumin and 1/2 teaspoon salt in small bowl; spread over both sides of chicken. Cover and refrigerate 30 minutes or overnight.

2. Combine all mango salsa ingredients in medium bowl. (Salsa can be made 4 hours ahead. Cover and refrigerate.)

3. Heat nonstick grillpan over high heat until hot; brush with oil. Add chicken; reduce heat to medium. Cook 9 to 12 minutes or until no longer pink in center, turning once. Remove chicken. Cover loosely with foil; let stand 3 minutes before slicing diagonally.

4. Meanwhile, warm tortillas on same grillpan over medium heat 1 minute or until pliable, turning once. Top tortillas with chicken, 1/2 cup of the mango salsa and cheese. Serve with remaining salsa.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

Makes 4 tacos

PER TACO: 275 calories, 6.5 g total fat (1.5 g saturated fat), 25 g protein, 31.5 g carbohydrate, 60 mg cholesterol, 890 mg sodium, 5 g fiber

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