Recipe of the Week – Taco Thursday
Summer Tacos with Mango Pico de Gallo
You guys, I’m not going to lie – this week I needed an ultimate lazy meal that would easily morph into multiple different meals for the rest of the week and didn’t take hours to make. Thankfully, my trusty barre3 crew came through with this recipe – Summer Tacos with Mango Pico de Gallo (http://recipes.barre3.com/recipes/summer-tacos-with-mango-pico-de-gallo/). These tacos came together quick, had tons of flavor but were still light and refreshing on a hot evening!
- 1 1/2 cups mango, chopped
- 1 cup cherry tomatoes, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 small jalapeño pepper, seeded and minced
- 2 Tbs. fresh lime juice
- 1/4 tsp. salt
- 1/2 Tbs. olive oil
- 2-3 chicken breasts, cubed (I used my super cheater method for chicken, more on that later)
- 1/2 tsp. ground cumin (I used taco seasoning)
- Pinch of salt and pepper
- 1/2 head of cabbage, shredded
- Corn tortillas, warmed before serving
- 1 avocado, sliced
- Favorite hot sauce (I used a couple of dollops of my fave red salsa from Trader Joes)
I added the mango, tomatoes, red onion, jalapeno, and lime juice to a bowl and let it sit in the fridge for a few hours so all the flavors could mesh together. I waited and mixed in the cilantro right before I was going to eat the tacos – sometimes cilantro can get mushy and I wanted to avoid that.
For the chicken, my super cheater method is this – I buy a whole rotisserie chicken from Whole Foods on Mondays (they’re on sale!) and tear the chicken off the bone (discarding the skin). I use it for salads, soups, stir fry, tacos, and much more. It’s a cheap and easy way to have cooked chicken in the fridge for the week! For this meal, I added a teeny bit of olive oil into a pan with a little bit of taco seasoning and heated up the chicken until it was warm throughout (which took about a minute). The chicken is already cooked you don’t want to leave it in the pan for too long!
Once all the pieces of the tacos were ready, I threw my tortillas in the oven for about 10 seconds each side and then I was ready to assemble the tacos!
I layered chicken, mango pico de gallo, and cabbage onto the tortilla. Added an avocado slice to the side and a few dollops of red salsa on the top and, done! I’ve made a taco salad and a Mexican style quinoa dish for dinner using the same ingredients as these summer tacos and for me, have 3 meals after about 20 minutes of chopping and cooking is a big win.
Have you guys been cooking any summer meals now that we’ve started to see some sun? Let me know in the comments below!