Easiest Way to Cook Perfect Honey chicken and brown rice tacos with a mango salsa

Honey chicken and brown rice tacos with a mango salsa. Honey BBQ Chicken: Place chicken in a slow cooker. In a small bowl, combine bbq sauce, honey and brown sugar. So here's how these grilled chicken tacos go down Know you have options when selecting your chicken pieces.

While the shrimp are cooking, I dice up the ingredients for the mango salsa and make my. These tacos were inspired by some delicious Asian tacos we had while eating out a few months ago. While they ended up pretty different, the sauce is extremely similar to the ones we had at the restaurant. You can have Honey chicken and brown rice tacos with a mango salsa using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Honey chicken and brown rice tacos with a mango salsa

1. It’s 2 cups of cooked brown rice.
2. You need 1/2 of large mango.
3. It’s 1/2 of red onion.
4. You need 1 of bell pepper.
5. It’s 1/2 of lemon, juiced.
6. It’s of Marinade.
7. You need 2 teaspoons of clear honey.
8. It’s 1 teaspoon of Dijon mustard.
9. It’s 1 1/2 tablespoons of vegetable oil.
10. Prepare 1/2 of lemon, juiced.
11. You need 1/2 teaspoon of dried oregano.
12. Prepare 1 teaspoon of paprika/chilli powder.
13. It’s 500 g of chicken breast or thighs.
14. Prepare of To serve.
15. Prepare Handful of coriander.
16. Prepare of Small tortillas.

Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. 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.

Honey chicken and brown rice tacos with a mango salsa step by step

1. Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl..
2. Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa..
3. 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..
4. Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed..
5. Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander..

Season the chicken breasts with the Chicken Taco seasoning mix. In a well-oiled skillet, brown chicken breasts until cooked through. Remove tortilla shells from oven and begin assembling tacos. Place desired amount of cabbage, mango salsa and cilantro over chicken and lightly drizzle. The very first recipe to ever hit my blog, no other dish has evolved quite like this one.