Yesterday my food blog turned 3. I celebrated by making chicken tacos for dinner. Since I failed to invite you over to enjoy them with me, today I'll share the recipe with you. The coating used on the chicken is the same as that used for the Bang Bang Shrimp tacos. While you can certainly use the Thai Sweet Red Chili Sauce on the chicken, I feel like that can over power the Mango-Avocado Salsa flavors. You could also season the un-cut chicken without the corn starch and grill. Then dice the grilled chicken. This would be healthier, but not crunchy like the chicken gets with corn-starch and frying. NOTE: This is also really good with fish. Use a meaty white fish like halibut for best results.
INGREDIENTS:
Chicken Breast, diced
3-4 Tbsp Corn Starch
1 Tbsp Lemon Pepper (I like to use the Mrs. Dash kind with no salt)
1 1/2 Tbsp Chili Powder
1 tsp Salt (omit if your lemon-pepper contains salt)
1 tsp Ground Black Pepper
1 Tbsp Lemon Pepper (I like to use the Mrs. Dash kind with no salt)
1 1/2 Tbsp Chili Powder
1 tsp Salt (omit if your lemon-pepper contains salt)
1 tsp Ground Black Pepper
1-2 Tbsp Oil
1 Mango
1 large Tomato
1 medium Avocado
1 Lime
salt
garlic powder
Fajita-size tortillas
DIRECTIONS:
Put corn starch, lemon pepper, chili powder, salt and pepper in large resealable bag. Seal and shake bag to mix up ingredients. Add chicken, seal and shake (leave some air in the bag when you're doing this to aid in allowing the mixture to coat the chicken). Remove chicken from bag, shaking off excess coating. Heat oil in skillet over med-high heat. Add chicken and cook til done (coating should get a little crispy). Remove from heat. Drain chicken on paper towels if needed.
Dice (small pices) and mix together mango, tomato and avocado* in small bowl. Add a pinch of salt, a small shake of garlic powder, and lime juice and mix well.
You can heat your tortillas any way you'd like, but I like to heat them over my gas stove, using a wooden tongs to move it around and flip it so it doesn't burn. This doesn't take very long.
Put chicken and salsa in a warm tortilla and enjoy.
I also like to add a little mixture of sour cream and tomatillo (green) salsa (combine 1/2 sour cream and 1/2 tomatillo salsa -- its really that easy).
*A tip for cutting the avocado: Once you halve the avocado, cut while still in the peel, then remove with a spoon. I like to add a little bit of salt, pepper, garlic powder and a couple drops of lime juice to the avocado. This is to guacamole what pico-de-galo is to salsa.
