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Chicken Tacos with Mango Salsa and Chickpea Avocado Crema

Calories:

286

Carbs (g):

33

Protein (g):

16

Fats (g):

9

Servings:

1

Lunch

Weight:

Maintaining

About the Recipe

A fan favourite, these chicken tacos will have any guest asking for more. A pop of spice from the chicken is cooled down perfectly with a creamy chickpea and avocado crema. Serve with a side of tradition- al black beans and you have yourself a Mexican fiesta. Free of dairy, gluten, nuts, eggs.

Ingredients

  • 2 Chicken breast

  • 2 - 186mL cans Chipotle Peppers in Adobo Sauce

  • 1 Red onion (½ sliced, ½ diced)

  • 400 mL Water

  • 2 tbsp Cumin (ground)

  • 1 tbsp Coriander (ground) 

  • 4 large limes, divided

  • 1 large Mango (diced)

  • 1 large Tomato (diced)

  • ¼ Green Onion (sliced thinly)

  • 2 tbsp Cilantro (chopped)

  • ½ cup Cooked chickpeas

  • 1 Avocado (pitted with skin removed)

  • ¾ cup Fortified coconut beverage

  • ½ tbsp Hot sauce

  • 12 small soft corn tortilla (gluten-free)

  • Handful Cilantro leaves

  • Salt & Pepper to taste

Preparation

  1. Season chicken with salt and pepper and place into a medium pot. Add Chipotle Peppers in Adobo Sauce, ½ red onion thickly sliced, water, cumin, coriander, and the zest and juice of one lime. Ensure chicken is covered in liquid and bring to a boil. Then, reduce heat and simmer for 45 minutes.

  2. Mango salsa: In a medium bowl add diced mango, tomato, green onion, remaining red onion diced, chopped cilantro, and the juice of one lime. Mix and season with salt and pepper to taste. Refrigerate until ready to serve.

  3. Chickpea Avocado Crema: In a blender add chickpeas, avocado, coconut beverage, hot sauce, juice of one lime, and a pinch of salt and pepper. Puree until smooth. If too thick, add more coconut beverage 1 tablespoon at a time. Season to taste with additional salt and pepper.

  4. Preheat oven to 350F (175C)

  5. Wrap corn tortillas in foil and place in oven for 10-15 minutes to warm up. If you want a crispy tortilla, grill tortillas on a grill pan on medium-high heat over the stove.

  6. Once the chicken is done, place in a large bowl and shred with two forks. Strain liquid and pour into a medium size saucepan. Cook liquid on medium heat for an additional 10 minutes. Pour liquid onto shredded chicken and mix well.

  7. Remove tortillas from the oven. To each tortilla, add a portion of chicken, mango salsa, and top with chickpea avocado crema. Garnish with cilantro and lime wedges.

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