Mango Tango Chicken Tacos

🥘 Ingredients

• black pepper
  1 tsp
• blackening spice
  1 tsp
• chopped chicken breast
  12 oz
• cilantro
  1 c
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• hot sauce
  1 tsp
• lime
  1 unit
• long green pepper
  1 unit
• mango
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tomato
  1 unit

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   red onion chopped chicken breast sour cream mango long green pepper tomato lime flour tortillas southwest spice blend cilantro hot sauce blackening spice cooking oil salt black pepper

   red onion: 1 unit, chopped chicken breast: 12 oz, sour cream: 2 tbsp, mango: 1 unit, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit, flour tortillas: 4 unit, southwest spice blend: 1 tsp, cilantro: 1 c, hot sauce: 1 tsp, blackening spice: 1 tsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice red onion; mince a few slices until you have 2 TBSP. Dice tomato. Drain mango, reserving juice. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice long green pepper into strips.
3. 

   3

   In a medium bowl , combine minced onion, tomato, mango, 1 TBSP mango juice, half the cilantro, a big squeeze of lime juice, and lime zest to taste. Season with a pinch of salt; set aside.
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion, poblano, and a big pinch of salt. Cook, stirring occasionally, until veggies are tender and lightly charred ⏱️ 5 minutes . Season with salt and pepper. Transfer to a plate.
5. 

   5

   Pat chopped chicken breast dry with paper towels. Heat another large drizzle of oil in pan used for veggies over medium-high heat. Add chicken, southwest spice blend, and blackening spice; season with salt and black pepper. Cook, stirring occasionally, until chicken is cooked through ⏱️ 4 minutes . Stir in veggies, remaining mango juice, and remaining cilantro. Cook, stirring, until thoroughly combined ⏱️ 1 minute . Turn off heat.
6. 

   6

   While chicken cooks, in a small bowl , combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
7. 7

   Wrap flour tortillas in damp paper towels. Microwave until warm and pliable ⏱️ 30 seconds . Divide tortillas between plates. Fill with chicken filling, salsa, and crema. Serve with remaining lime wedges on the side.