Chicken & Mango Taco Salad

This weekend Rob & I will be breaking in our brand new grill.

I’ve probably prepared way too much food for the both of us, but oh well. This is a celebration! I haven’t grilled anything in years, so I’ve got to squeeze it all into one day: burgers, jalapeno poppers, corn on the cob…you name it, we’re grilling it. 

 The day before our grilling extravaganza, I decided to try out this recipe I had pulled from the box a few weeks ago. 

I kept planning on making it, and then would end up making something else in its place, so I finally sat down and decided to whip it together.

 Plus, the mangoes at my grocer were perfectly ripe so I had to make this recipe. 

Don’t know how to cut a mango? Use this tutorial. I’ve been cutting mangoes this way for years. 

 Chicken and Mango Taco Salad

• 3 cups shredded cabbage
• 1/2 cup crema or sour cream
• 1/2 cup salsa
• 1/3 cup frozen corn, thawed
• 1 green bell pepper, diced
• 4 flour tortillas, warned
• 1 lb. boneless, skinless chicken breast
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt & pepper
• 2 tsp lime juice
• 1 medium mango, peeled and diced 
• Shredded Monterey Jack cheese

1. Preheat oven to 425 degrees. Meanwhile, in a large bowl, combine the cabbage, crema, salsa, corn and green pepper. Chill until serving. 

 
2. Place four ramekins or custard cups upside down in a 9×13″ baking dish. Lightly spray with cooking spray. Place tortillas over prepped ramekins, pinching sides to form bowl shapes. Like so: 

 3. Bake tortillas in preheated oven for 13-17 monte or until browned and crispy. Remove to cool. 

 4. Sprinkle garlic powder, chili powder, salt and pepper and lime juice over chicken. Heat 2 TBS. Olive oil in large skillet. Add chicken and cook, 5-10 minutes until juices run clear and chicken is no longer pink.  

 5. Make the taco salad: first place cabbage mix in bottom of tortilla bowls, then chicken, diced mango & shredded cheese.

Like my video I shot and edited on my iPhone? I’ll try and keep doing it for more recipes! I do shoot video for a living, so…

Flavor Profile: Sweet, crispy, spicy & tangy. This little bowl has all the good flavors vibing in it.

Skill Level: Easy to Medium. The bowl making takes patience & the mango cutting is a little difficult—but hopefully all of the video tutorials help even the most novice cook.

Versatility: Once you get the baked tortilla bowl making down, you can fill it with whatever your heart desires! Beef & bean, shrimp and cotija—I plan on making these again with different fillings very soon 😛

End Score: A+. Tasty twist on taco salad!