Taco Rack: Williams Sonoma | Napkin: Anthropologie
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I love to cook. However, I don't necessarily enjoy cooking meals that are too complicated or that have a lot of prep time. I got this mango chicken taco recipe from my mother-in-law and it's been one that I've made since Drew and I were first married. It's quick, easy and delicious! In the morning I'll pull out the chicken to thaw, then early afternoon I'll throw it in a crock pot. When Drew is on his way home from work, the chicken is ready and all I have to do is chop up the toppings. If you give this recipe a try, let me know if you love the recipe as much as I do! If you have any questions, leave them in the comment form below.
Top: Topshop | Cutting Board: Williams Sonoma | Dishcloth: Anthropologie | Dip Bowel: West Elm
Ingredients:
{for the meat}
- 4 chicken breasts
- 2 cups mango salsa
- 3/4 cup brown sugar
- 1 tsp salt
{for the toppings}
- corn tortillas
- cilantro
- limes
- tomatoes
- avocado
- purple onion
- cotija cheese
Instructions:
- Place chicken breasts, mango salsa, brown sugar and salt into a crock pot for about 4 hours.
- Shred chicken with fork when done.
Serve With:
- Warm corn tortillas.
- Garnish chicken with toppings, finish off with juice of 1 lime (optional).
Notes:
- Serves 8-10 people.
- Before you heat tortillas up in a pan, spray pam on both sides of corn tortillas then sprinkle a little sea salt on both sides.
{click on photos below to shop the post}
xo, Rach
