This is one of my favorite twists on taco night at our house. It's so full of flavor and super easy to make.
1-2 lbs. boneless chicken breasts
1-2 cans Mexican diced or stewed tomatoes
1 can favorite beans (I used pinto this time but use black a lot of the time as well)
1 packet taco seasonings
Corn tortillas ( you can use flour tortillas but then it's not gluten free)
Your favorite toppings- sour cream, cheese, lettuce, avocados
This is pretty simple, you just put it all in crockpot and cook on low 5-6 hours until chicken is easily shred able with fork. The sauce will be pretty runny so I usually take the lid of and turn to warm and let it sit for 15 minutes to let the sauce thicken up. This chicken really has the best flavor!
1/2 cup diced mango (fresh or frozen)
1/2 cup diced pineapple (fresh or frozen , I bet you could even use canned as long as it didn't have added sugar and you rinsed and drained very well)
1/4 cup diced red onions
2 jalapeños, seeded and diced (leave in some seeds if you want it spicier)
About a handful of chopped cilantro
Squeeze of lime juice
Salt and pepper to taste
Mix all ingredients and chill for at least 30 minutes to let flavors combine. You can add many ingredients to this salsa such as chili peppers, oranges, etc but this was just what I had on hand. If you've never had mango salsa on tacos, this might sound a bit odd, but I promise you these flavors are so incredible together! My husband was so skeptical at first ("I do not want fruit on my tacos!") but this is now his favorite way to eat tacos. Think of how good kettle corn popcorn or salted caramel is... The sweet and salty go so well together. It gives boring old tacos the twist it needs (especially if you eat them often like we do).
I hope you'll take my word and try this wonderful recipe out. Enjoy!
This recipe was featured in Two Magical Moms March Menu Madness, Appetizing April Menu and our 30 Days of Dinners June Menu. Make sure to check out all of the other great recipes on the menus!