Pulled Chicken Tacos Topped with Chili Mango

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I love tacos. Be it roach coach or some bougie Korean fusion, I could eat them everyday, and do pretty frequently. Maybe it’s because I’m from LA, or love spicy things. Everyone in NY is all about their pizza, but I would give up pizza for tacos in a second. I betrayed my taco loving ways for a bit in favor of the much denser burrito in San Francisco, but I’m back. I’ve always struggled to make the tacos I cook at home as tasty as the ones I’d buy out, the meat just never tasted as flavorful and just tasted like

I finally have (yes I said it) perfected tacos from home. Below I will teach you my ways.

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Incredibly graphic close up taken 1 second before inhaling these 

Ingredients:

  • Corn tortillas (1-2 per taco, I prefer one though it is sloppier, but less dense)
  • Butter
  • Black beans
  • Shredded cheese
  • Lettuce
  • 2-3 chicken breasts
  • Jalapeño
  • Mixed peppers (red, green, yellow, chopped)
  • Onion (chopped)
  • Fajita Seasoning (or mix of garlic, cayenne, salt, petter,)
  • Mango (skinned and chopped)
  • Hot sauce of choice (I like Cholula with lime)
  • Lime
  • Pan
  • Slow cooker (I have this Hello Kitty one because obviously)

You’ll have to start with the chicken first, because it is made in a slow cooker and sits overnight. I know the idea of planning this seems annoying, but it is so simple and once the chicken is shredded, a few chicken breasts makes so many tacos so you have lunch for at least two the following day.

Prep time: 10 minutes Cook time: 6-8 hours

  1. Using a knife or kitchen scissors, chop the breasts into 4 pieces each, toss into slow cooker pot
  2. Add chopped peppers, chopped jalepeno, chopped garlic, and chopped onion so the mixture is about 1/3 vegetables
  3. Add half a packet of fajita mix and pour 2 cups of water into pot. Mix with hands so chicken and vegetables are coated. If you opt to season yourself, add water first then toss in spices. I do not take this super seriously and eyeball everything and it always works.
  4. Let cook on low for 6-8 hours, towards the end, partially remove lid so sauce thickens.
  5. Chicken will be done after 6 hours, but leave longer if you want pieces to fall apart to a full shredded texture.

Once you have your chicken mixture, the rest is so simple.

Prep time: 10 minutes Cook time: 0

  1. Heat tortillas in a pan with a bit of melted butter (or alone but I like a lil crispy butter)
  2. Line tortillas with lettuce
  3. Scoop in a spoonful of black beans to each taco
  4. Scoop in chicken
  5. Top with cheese mixture
  6. Chop mango into tiny pieces, add to a bowl with salt, lime juice, and hotsauce. Mix it up so the mango is coated. (This is to imitate the chili mangos sold at street carts in my neighborhood- my favorite snack)
  7. Top tacos with chili mango mixture
  8. EATTTTTTTTTTT

I didn’t take photos of me making this because I was so excited to eat. Sorry about that.

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