2 Cilantro Lime Chicken Tacos with Mango and Black Bean Salsa

Happy First Day of SCHOOL! :-) 

I absolutely 100% adore my job, my principal, the friends I work with and my kids. . . 

and today was no exception! :-) 

God is so SO good! :-) 

With school starting, I wanted to share a quick and easy weeknight meal! :-) 

Cilantro Lime Chicken Tacos
Juice and zest of 3 small limes
3-4 tbsp olive oil
2 cloves of garlic, minced
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless, skinless chicken breasts, trimmed of any fat
Place all ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
Mango and Black Bean Salsa 
2 large ripe mangos, peeled and chopped
 1 can of black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped
1 handful of fresh cilantro, chopped
1 tsp cumin
Juice of 1 large lime
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.

To assemble/additions
Corn tortillas, warmed

Sour cream
Guacamole
Salsa
Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.
For the Love of Cooking