Chicken Tacos with Mango Salsa

I was craving mango salsa a while back. Took me a while to satisfy this craving because I don’t eat cilantro or a lot of raw onions, so I had to make my own.

This was yummy and totally satisfied my craving! The cucumber and nectarine gave the salsa some crunch and freshness! Loved it!!!

Chicken Tacos with Mango Salsa
6 Skinless, Boneless, Chicken Thighs, visible fat-removed
8 Taco-Sized Flour Tortillas, heated
8 tsp Mexican blend Shredded Cheese
2 Cups Mango Salsa (recipe below)
1. Preheat oven to 400F.
2. Line a baking sheet with parchment paper.  Place chicken as flat as possible on baking sheet.  Sprinkle generously with salt.
3. Bake chicken in preheated oven for 20 minutes.
4. Remove chicken from oven and shred into bite-sized pieces with two forks.
5. Serve with warmed tortillas, cheese, and the mango salsa.

Mango Salsa
8 oz can of tomato sauce (I used Rotel Mild Zesty Tomato Sauce)
1 Red Bell Pepper, diced finely
1 Cucumber, peeled, diced finely
1 Nectarine, diced finely
2 Mangoes, diced (I couldn’t find any fresh mangoes, so I used a bag of frozen mangoes)
1 Lime (just the juice)
1. Mix everything together, and serve with chicken tacos, or tortilla chips!


Cinco de Mayo Fiesta!!!…continued

Since I wasn’t allowed to bake before bed last night…I baked the Polvorones de Canele today…

Not sure what I did wrong…but the recipe said to “ stir [flour mixture] into the creamed mixture to form a stiff dough”…I didn’t get any kind of stiff dough…it ended up looking like this…

It may be due to the “stirring” wasn’t done by hand, but by a mixer…not sure though…

Because the dough wasn’t “stiff,” it was difficult to form dough into balls…so I just kinda mushed them together so they resemble some kind of 3D object…like this…

After baking them…they didn’t look like the pictures from other people on the recipe. Other people’s cookies were still in some kinda ball form (like tea cookies)…but mine flattened out…like this…

I tried one of the cookies and I’m not too sure if I like them. They were a bit too airy and buttery for me. Reviews on allrecipes says that it should be eaten when cooled, and since it was warm when I had one, I’ll give it another try tomorrow.

!~!~!~!~! Happy Cinco de Mayo !~!~!~!~!

Happy Cinco de Mayo!!!

At the end of my work day, I suddenly felt really festive and wanted to celebrate Cinco de Mayo a little bit. I went on and found these recipes:
Mexican Rice II
Quick and Easy Mexican Chicken

Polvorones de Canele

So, after work, I went to Trader Joe’s and bought some tortillas, a tub of sour cream, and a jar of ground cumin. I got home, and I first made the chicken. Instead of the chicken breasts, we used chicken thighs. I first pan fried the thighs, and set that aside to cool. I then used the chicken juices to cook my Mexican Rice. It gave my rice WONDERFUL flavor!! While the rice was cooking, I shredded the thighs into pieces and then followed the rest of the recipe. It was pretty good, considering it was a last minute decision. 😛 Steven thought that the chicken+rice in tortilla as a whole wasn’t salty enough. So next time, I think I’d flavor the chicken a bit more.

Then I wanted to make Mexican dessert to end Cinco de Mayo 2009, but Steven said “NO!!” Unfortunately, he has good reasonings.

  • I have to get to work earlier than normal tomorrow.
  • It was already 10pm, which means I probably won’t be done baking and cleaning up until 12am.
  • I haven’t been getting enough sleep all week.

So, we will continue the fiesta tomorrow when I bake my Mexican Cinnamon Cookies. 🙂