Mango Tango Chicken Tacos

🥘 Ingredients

• Blackening Spice
  1 tbsp
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cilantro
  1 oz
• cooking oil
  2.667 tbsp
• flour tortillas
  4 unit
• hot sauce
  1 tsp
• lime
  1 unit
• long green pepper
  1 unit
• mango
  4 oz
• paper towels
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato . Drain mango , reserving juice. Roughly chop cilantro . Zest and quarter lime . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1 unit, tomato: 1 unit, mango: 4 oz, cilantro: 1 oz, lime: 1 unit, long green pepper: 1 unit
2. 

   2

   In a medium bowl , combine minced onion, tomato, mango, 1 TBSP mango juice (you'll use the rest later), half the cilantro, a big squeeze of lime juice, and lime zest to taste. Season with a pinch of salt ; set aside.

   salt: 1 tsp
3. 

   3

   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 to ⏱️ 7 minutes . Season with salt and black pepper . Transfer to a plate.

   cooking oil: 2.667 tbsp, black pepper: 1 tsp
4. 

   4

   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 pepper. Cook, stirring occasionally, until chicken is cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in veggies, remaining mango juice, and remaining cilantro. Cook, stirring, until thoroughly combined, ⏱️ 1 minutes . Turn off heat.

   chopped chicken breast: 10 oz, paper towels, Southwest Spice Blend: 1 tbsp, Blackening Spice: 1 tbsp
5. 

   5

   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.

   sour cream: 2 tbsp, hot sauce: 1 tsp
6. 

   6

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

   flour tortillas: 4 unit