Mango-Lime Shredded Chicken Tacos

Method3 steps · about 1 hr 40 min

1. 1

   Step 1: Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.

   Simmer Chicken · 30 minUses 4 skinless, boneless chicken breast halves

2. 2

   Step 2: Heat canola oil (2 teaspoons) in a large pot over medium heat; cook and stir onion, Anaheim pepper (1 large), jalapeno pepper (1), and garlic (2 tablespoons) until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock (1 cup), tomatoes, tomato sauce, mango (¼ cup), lime (1 large) juice, lime zest, cilantro (2 tablespoons), chili powder, cumin (1 tablespoon), sea salt (2 teaspoons), black pepper (1 teaspoon), sugar (1 teaspoon), and cinnamon (½ teaspoon); bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.

   Simmer Filling · 45 minUses 4 skinless, boneless chicken breast halves · 2 teaspoons canola oil · 1 large white onion, chopped · 1 large Anaheim pepper, diced · 1 jalapeno pepper, diced · 2 tablespoons minced garlic · 1 cup chicken stock · 1 (8 ounce) can peeled whole plum tomatoes

3. 3

   Step 3: Fill corn tortillas (16) with chicken filling.

   Uses 16 corn tortillas