Chicken Tacos with Mango Salsa
These chicken tacos with mango salsa start with chicken slow cooked in mango salsa until it shreds easily. Pile it into griddled raw tortillas with avocado, cherry tomatoes, black beans, spinach and cheese.
Ingredients
- 4 large frozen organic chicken breasts
- 2 cups mango salsa
- 8 to 10 raw tortillas just because raw is MUCH tastier
- 2 ripe avocados pit removed and diced
- 2 cups cherry tomatoes washed and halved
- 1 can 15 oz organic black beans, rinsed well
- Fresh spinach
- 2 cups shredded cheese we love Tillamook here!
Instructions
- In a large slow cooker, add chicken breasts and salsa. Cook for 6 hours on HIGH or 8 to 10 hours on LOW until chicken shreds easily. Allow chicken to remain soaking in all the yummy juice. When serving, use a straining ladle to drain excess juice prior to scooping on tortilla.
- On a flat griddle pan, cook raw tortillas over medium heat for 1 to 2 minutes on each side until golden brown on each side.
- Stuff your cooked tortilla with chicken, avocado, tomatoes, black beans, spinach, and cheese. Serve and enjoy the juice running down your chin and all over fingers!