Mango chili chicken tacos with pineapple salsa
 
 
Ingredients
  • ½ cup Pulo Cuisine mango chili marinade.
  • 4 chicken breasts
  • 12 small tortillas
For the salsa
  • 2 cups diced pineapple
  • ¼ cup diced red onion
  • 1 jalapeno pepper seeded and chopped
  • 1 red pepper - chopped
  • 1 cloves garlic - finely chopped
  • ¼ teaspoons cumin
  • Juice of a lime
  • ½ cup chopped cilantro
Instructions
  1. In a large bowl combine the chicken and mango chili marinade.
  2. Cover and place the bowl in the fridge for at least 4 hours or overnight.
  3. Add the chicken and marinade to a slow cooker and cook for 6 hours on low.
  4. Shred the chicken adding additional fresh marinade if it's too dry.
  5. Make the salsa by combining all the chopped vegetables, spices, cilantro and lime juice.
  6. Serve the shredded chicken on soft tortillas and top with salsa.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/09/mango-chili-chicken-tacos/