Ingredients
Item 25610 - 30 ea. 6" Corn Tortilla Item 81303 - 6 lbs. Chicken thighs, boneless, skinless, and trimmed Item 10996 - 2 1/2 cups Mangoes drained, reserve 1/2 cup mango syrup
Item 54269 - 1/3 cup Avocado Oil Item 30941 -1/4 cup Lime Juice
Item 38917 - 1 ea. Yellow Onion, diced Item 30700 - 8 ea. Garlic Cloves, minced Item 48946* - 2 oz. Achiote Paste Item 23349 - 1 tbsp. Coriander, ground Item 23352 - 1 tbsp Cumin, ground Item 44065 - 2 tbsp. Kosher Salt Item 33619 -2 tsp. Smoked Paprika Item 33456 - 2 tsp. Oregano Item 43161* - 1 tsp. Chipotle Pepper, ground Item 31625 - 30 ea. Serrano pepper, sliced Item 31728 - 30 ea. Cilantro Leaves Item 31264 - 3 ea. Avocadoes Item 30941 - 30 ea. Limes, cut in wedges
Mango-Serrano Pollo Asado Tacos
Directions
Place the trimmed chicken thighs in a Cambro, cover with the marinade, and refrigerate for 12-24 hours. 1. Drain the chicken from the marinade and heat a grill. 2. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through. 3. 4.Let the chicken rest 2-3 minutes before dicing. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Diced Mangoes and mix to combine. 5. In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine. 6. Divide between 3 heated Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf. 7. 8.Serve with a sliced avocado.
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