2 chicken breasts
1/2 red onion, finely diced
1 lime
1 can chipotles in adobo, or dried adobo seasoning
4 corn tortillas
1 mango
cilantro
plain green yogurt
1 avocado
olive or coconut oil
sea salt and pepper to taste
Step 1 - Prep
Chop the cilantro. Zest the lime and slice it in half. Peel and finely dice half a red onion. Peel the mango with a vegetable peeler, cut around the seed, then slice the fruit into thin strips.
Step 2 - Make the Lime Cream Sauce
Combine 1/4 cup plain greek yogurt, lime zest, and juice of half the lime in a small bowl. Add sea salt and pepper to taste.
Step 3 - Make the Mango Salsa
Toss together the mango strips, red onion, cilantro, juice of half the lime, and a pinch of sea salt and pepper. You could add jicama strips to this and it would be delicious, and bump up your veggies!
Step 4 - Prepare the Chicken
Butterfly the chicken breasts by slicing almost all the way through the center of the breast horizontally, then fold open. Season with salt and pepper on both sides. If using chipotles in adobo, brush a small amount of the adobo sauce on the chicken (save the chipotles and the rest of the sauce for another recipe). If using dried abobo seasoning, sprinkle over chicken to taste.
Step 5 - Cook the Chicken
Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken 7 minutes per side. Remove the chicken from the pan and let it rest before slicing into thin strips.
Step 6 - Prepare the Tacos
Wrap the tortillas in a damp paper town and microwave for 30 seconds to soften. Mash the avocado and spread over the tortillas. Top with chicken, mango salsa, and lime cream sauce.
Serving size = 2 tacos. 21 Day Fix container counts = 1 yellow, 1 red, 1 blue, 1 purple, 1/4 green.
*Note: Even though the 21 Day Fix book says that 1/4 avocado = 1 blue, I always use half an avocado and count it as 1 blue. We usually eat avocado with dinner so my husband can have the other half and we don't waste any avocado since they don't keep.
