Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, honey chicken and brown rice tacos with a mango salsa. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Honey-Glazed Chicken Tacos with Mango Rice. Serve with a refreshing glass of Waitrose Pressed Apple & Mango Juice. Warm tortillas; top evenly with chicken and salsa.
Honey chicken and brown rice tacos with a mango salsa is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Honey chicken and brown rice tacos with a mango salsa is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have honey chicken and brown rice tacos with a mango salsa using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Honey chicken and brown rice tacos with a mango salsa:
- Take 2 cups cooked brown rice
- Make ready 1/2 large mango
- Make ready 1/2 red onion
- Prepare 1 bell pepper
- Get 1/2 lemon, juiced
- Prepare Marinade
- Get 2 teaspoons clear honey
- Prepare 1 teaspoon Dijon mustard
- Take 1 1/2 tablespoons vegetable oil
- Take 1/2 lemon, juiced
- Prepare 1/2 teaspoon dried oregano
- Get 1 teaspoon paprika/chilli powder
- Get 500 g chicken breast or thighs
- Prepare To serve
- Get Handful coriander
- Take Small tortillas
Simple chicken taco with fresh mango salsa, you can also use pineapple instead of mango, have a try!! The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce. This recipe starts with shrimp which get coated in chili powder and are seared until golden brown. While the shrimp are cooking, I dice up the ingredients for the mango salsa and make my.
Instructions to make Honey chicken and brown rice tacos with a mango salsa:
- Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
- Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
- Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste.
- Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
- Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.
Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. Don't be fooled by the fruity salsa. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too. My favorite salsa for Shrimp Tacos is Mango Salsa.
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