Festival Classic Lunch: Charred Chicken Tacos with Smoky Mango Salsa

Allergens

Dairy (in optional feta cheese)

Ingredients

• 1. 8 small corn tortillas 2. 2 cups shredded cooked chicken breast 3. 1 large ripe mango, diced 4. 1/4 cup red onion, finely chopped 5. 1 jalapeño pepper, seeds removed and finely chopped 6. 2 tablespoons fresh cilantro, chopped 7. Juice of one lime 8. Salt and pepper to taste 9. Olive oil for grilling 10. 1/4 cup crumbled feta cheese (optional)

Instructions

1. Heat a cast iron or non stick pan over medium high heat. Brush tortillas with olive oil on one side and place oiled side down in the pan. Cook for 30 seconds to a minute, until grill marks appear, then flip and remove from heat. Set aside.
2. In a large bowl, combine shredded chicken, mango, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
3. Grill or pan sear the chicken until charred and heated through. Remove from heat and let rest for a few minutes before shredding.
4. To assemble the tacos, place two to three spoonfuls of the mango salsa onto each tortilla, followed by the charred and shredded chicken. Top with crumbled feta cheese if desired. Fold in half and serve immediately.

Chef’s Insight

The secret to perfect charred flavor lies in the searing heat of the pan or grill, giving the chicken a beautiful crust while keeping it moist and tender inside.

Notes

This recipe is perfect for a weeknight dinner or as part of a larger spread at a festive gathering.