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The ingredients needed to cook Honey chicken and brown rice tacos with a mango salsa:
- Use 2 cups cooked brown rice
- Get 1/2 large mango
- Prepare 1/2 red onion
- Provide 1 bell pepper
- Prepare 1/2 lemon, juiced
- Use Marinade
- Prepare 2 teaspoons clear honey
- You need 1 teaspoon Dijon mustard
- Prepare 1 1/2 tablespoons vegetable oil
- Provide 1/2 lemon, juiced
- Provide 1/2 teaspoon dried oregano
- You need 1 teaspoon paprika/chilli powder
- Provide 500 g chicken breast or thighs
- Provide To serve
- Get Handful coriander
- Provide Small tortillas
Steps to make Honey chicken and brown rice tacos with a mango salsa:
- Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
- Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
- Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste.
- Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
- Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.
Don't be fooled by the fruity salsa. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too. My favorite salsa for Shrimp Tacos is Mango Salsa. Although Homemade Restaurant Style Salsa and Salsa Verde are fabulous, there comes a time and a I just posted How to Cut A Mango that teaches everything you could ever want to know about mangos!
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