Mango chili chicken tacos with pineapple salsa
- ½ cup Pulo Cuisine mango chili marinade.
- 4 chicken breasts
- 12 small tortillas
- 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
- In a large bowl combine the chicken and mango chili marinade.
- Cover and place the bowl in the fridge for at least 4 hours or overnight.
- Add the chicken and marinade to a slow cooker and cook for 6 hours on low.
- Shred the chicken adding additional fresh marinade if it's too dry.
- Make the salsa by combining all the chopped vegetables, spices, cilantro and lime juice.
- 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/
3.5.3251