I have a confession. When it comes to magazines, I’m a bit of a hoarder – especially food magazines. Very often, I find myself drooling over each recipe, creating a to-do list that gets longer with each page that I turn. Just as often, this list tends to get lost among the copious piles of kindergarten artwork and junk mail that line my kitchen island.
While attempting to manage some sort of organization the other day, I came across this Food Network Magazine that I’d kept lying around for over a year. The cover shot of delicious looking tacos filled perfectly with an assortment of fillings drew me in right away.
This issue has a handy pullout with 50 different variations to choose from. There were so many wonderful flavor combinations, but I decided to go with the Chicken-Mango Tacos. I love pairing sweet, juicy fruit with grilled meat, and these tacos used a Mango salsa that sounded so flavorful with red onion, jalapeno and fresh squeezed lime juice. Read my notes below to see what I thought of this recipe.
Chicken Mango Tacos
Prep Time: 15 min
Cook Time: 8-10 min
Total Time: 25 min
1 mango, peeled and diced
2 tablespoons minced red onion
2 tablespoons minced scallion
1 teaspoon minced jalapeno
1 teaspoon fresh lime juice
salt, to taste
1 pound chicken cutlets
salt, to taste
cayenne pepper, to taste
flour or corn tortillas
1. Prepare your salsa: Peel and dice one mango.
2. Mince your red onion, scallion, and jalapeno.
3. Toss together the mango, onion, scallion, jalapeno, lime juice, and salt to your own tastes. Set aside.
4. Season chicken cutlets with salt and cayenne pepper, to taste.
5. Grill until cooked through, about 6-8 minutes.
6. Slice chicken and serve in tortillas with the mango salsa.
I added some diced avocado to my salsa, for a little extra color and flavor. Adding some roasted corn would also be a great addition.
Source: Food Network Magazine: May 2012
These were tasty tacos! The recipe was very easy and did not take much time at all to put together. The sweetness of the mango paired really well with the bite from the red onion and jalapeno. After adding fresh squeezed lime juice over everything it came together perfectly. I even added a bit of fresh avocado for some extra color, besides, you can’t have tacos without avocado, right?
Did this recipe deserve the cover spotlight?
I believe so. It’s a delicious recipe to have on hand for the summer grilling season, and is so quick and easy to put together you’ll be making these again and again. I’m already thinking of the different variations I can make and will be experimenting soon!