A dinner that was all Kelsey’s doing. I believe it was one of the first meals we cooked together after moving into the college house. The salsa is most definitely the star.
Chicken or Steak Tacos with Mango, Avocado Salsa
Ingredients
- Corn tortillas
- Salsa Verde see recipe
Meat & Seasonings
- 2 boneless skinless chicken breast, or 4 boneless, skinless thighs, or strip steak, sliced thin
- Paprika
- Cumin
- Cheyenne
- Salt and pepper
- Oregano
Salsa
- Mango brunoise
- Avocado brunoise
- 1/4 red onion brunoisette (a finer brunoise)
- 2 medium tomatoes small cubes
- Lime juice
- Lemon zest
- Cumin
- Chili powder
- Mint chiffonade if fresh
Instructions
- Combine all ingredients for salsa in a large bowl. Cover and refrigerate.
- Season meat. In a cast iron or skillet add 1 T of olive oil over medium-high heat. If using chicken, cook for 4-7 minutes a side, flipping once until thoroughly cooked. If using steak, cook for roughly 3 minutes a side.
- Pull steak or chicken from heat. Let rest at least 1 minute.
- Directly on gas stovetop, heat tortillas until soft and slightly charred. Flipping as needed. If you don’t have a gas stove, wrap tortillas in damp paper towel and microwave 1 minute.