Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with 1/2 teaspoon lime juice to make it at home.
Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. Don't be fooled by the fruity salsa. The jalapeño packs a real punch of heat. It's easy to cut back though. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too.
12 ounces skinless, boneless chicken breast halves
3 tablespoons fresh lime juice, divided
1 tablespoon canola oil
1/2 teaspoon kosher salt, divided
3/4 cup chopped peeled ripe mango
1/2 cup chopped seeded tomato
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
8 (6-inch) corn tortillas
1 cup packaged angel hair coleslaw
3 tablespoons Mexican crema
How to Make It
Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat.
Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt.
Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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