Chicken Tacos With Mango Avocado Salsa - cooking recipe

Ingredients

Chicken
4 boneless skinless chicken breasts
3 limes, juice and zest of
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 small red onion, minced
1/4 cup fresh cilantro
salt and pepper, to taste
1 (8 count) package whole grain corn tortillas
4 ounces extra-sharp cheddar cheese, shredded
Mango Avocado Salsa
1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onions or 1/2 large red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice or 1 lime, juice of
1 tablespoon extra virgin olive oil
1/2 teaspoon coarse sea salt

Preparation

Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
To make the mango avocado salsa:
Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.