Pollo Asada Tacos, Mango Salsa and Chipotle Yogurt Sauce
Each bite is filled with intense flavor, you can fill them with anything and everything imaginable, and they’re just downright delicious!
Equipment
- Special Equipment:
- Food processor
Ingredients
For the Pollo Asada:
- Ingredients:
- 5 chicken breasts filleted and fat trimmed
- 1 medium onion
- 1/3 bunch of cilantro stems removed
- 1 medium onion cut into quarters
- 1 orange juiced
- 2-3 limes juiced
- 1 teaspoon turmeric
- 1 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and Pepper to taste
Serving suggestions:
- Corn tortillas
- 1 medium onion diced
- 1 bunch cilantro finely chopped
- Pico De Gallo Recipe on my blog
- Squeeze of fresh lime
For the Mango Salsa:
- Ingredients:
- 2 ripe mangoes diced
- 1/2 bunch cilantro finely chopped
- 1/2 red onion finely diced
- 1 lime juiced
- Salt and Pepper to taste
- Optional: 1 jalapeno seeded and finely diced
For the Chipotle Yogurt Sauce:
- Ingredients:
- 1 cup Greek Yogurt
- 1/3 can chipotles in adobo sauce about 3 chipotles and a tablespoon of adobo sauce
Instructions
Directions for the Pollo Asada:
- Add all ingredients to chicken, mix well to combine
- Cover and let sit in refrigerator for at least 30 mins to 1 hour
- Set grill to medium heat
- Place chicken on grill, dispose of remaining juice and vegetables from marinade, and cook about 7 min per side or until fully cooked and grill marks appear
- Let cool to the touch and dice
- Take 2 corn tortillas, stacked. Add the pollo asada, diced onions and freshly chopped cilantro
Directions for the Mango Salsa:
- Place all ingredients into bowl and mix to combine
Directions for the Chipotle Yogurt Sauce:
- Place all ingredients in food processor
- Blend to combine or until pink color forms, and serve
- Enjoy!