Chicken Tacos

We've been making this chicken for our tacos for some time, but this week, we really stepped up our game and added chopped mangos to the mix. It was the right decision.

Here's the chicken marinade recipe:

• 2 tablespoons olive oil
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lime juice

Mix together, and pour over 3 chicken breasts in ziploc bag and store in fridge for at least a few hours. You can grill this up, or I actually prefer it on the stove. Heat oil in frying pan to medium high. Add chicken and let it cook for 5ish minutes. Flip, reduce heat to medium-low, cover and let cook another 5-7 minutes, or until meat thermometer reads 160° (if you don't own a meat thermometer by this point, don't you dare admit that to me, because I TOLD you to buy one! And they're like 8 bucks on Amazon. I really like the Weber one. It's cheap and pretty accurate). Remove from heat and cover with foil and let sit for 5 or so minutes. 

Toppings that are delicious:

Chopped mango, drizzled with lime juice

Avocado, I like them mashed so they don't all slip out

Cilantro

Taco sauce

Tomatoes

Monterrey Jack Cheese 

This chicken also steals the show in a salad, with the above toppings, and corn, of course. Because is a salad without corn even a salad?