Perfect for busy weeknights, these quick chicken tacos are topped with fresh mango salsa and avocado for a delicious and satisfying meal.
Ingredients 13
To Serve
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Method 3
In a small bowl, combine , , , , , 1 teaspoon salt and 1/2 teaspoon pepper. Season with this mixture.
Heat in a large cast iron skillet over medium high heat. Working in batches, add to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve in tortillas, topped with salsa, avocado, coriander leaves and lime.
Kanika's Kitchen's tips
Perfect for busy weeknights or meal prep for the week. You can cook the chicken and keep refrigerated or marinate and store in containers for up to 3 days.
