Mango Glazed Chicken Tacos. Honey-Glazed Chicken Tacos with Mango Rice. Stir the mango pieces into the rice. Pile the chicken mixture into the taco shells and top with a little cheese and soured cream.
We left the seeds in the jalapeño for a spicy kick; omit them if you prefer a mild salsa. You can also replace the mango with fruit of choice - I have made this exact salsa with pineapple, strawberries, and blueberries…go wild with fruit salsa! Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. You can cook Mango Glazed Chicken Tacos using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Mango Glazed Chicken Tacos
- It's 1 large of Boneless Skinless Chicken Breast (thinly sliced).
- You need 1 1/2 tbsp of Patak's Hot Mango Chutney.
- Prepare 1 1/2 tbsp of Soy Sauce.
- It's 1/4 tsp of Fresh Ginger (finely minced or zested).
- It's 1 tsp of Canola Oil.
- You need 2 of Flour Tortillas.
- Prepare 1 of Avocado (sliced).
- It's of Iceberg Lettuce (chopped or shredded).
- You need of Matchstick Carrots.
Don't be fooled by the fruity salsa. The jalapeño packs a real punch of heat. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Spicy Glazed Mango Chicken. to favorites.
Mango Glazed Chicken Tacos step by step
- In a small bowl, combine chicken, chutney, soy sauce, and ginger. Let marinate in refrigerator for 1-2 hours..
- In a medium skillet over medium-high heat, add oil. When heated, add chicken mixture and stir fry for 6-8 minutes or until cooked through..
- When chicken is cooked, assemble tacos with chicken on the bottom, followed by lettuce, carrots, and avocado..
Mango, red pepper and hot mango chutney simmer with Swanson® broth for a little taste of the tropics. Serve the sauce over the chicken and rice. Chicken legs are rubbed with a blend of Mexican-inspired spices and briefly baked. The outdoor grill is where they finish cooking with a tangy sweet glaze. The glaze works equally well on grilled pork chops.
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