Leftover Makeover Shredded Chicken Tacos Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 1 cup mango, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • ½ cup diced red onion
  • 1 jalapeños, seeds & membrane removed, diced
  • 2 cloves garlic, grated
  • 3 limes, divided
  • ½ cup chopped cilantro leaves, divided
  • ½ teaspoon salt
  • Tortillas
  • 2 cups rotisserie chicken, shredded
  • 1 cup thinly sliced purple cabbage
  • 2 avocados, diced
Directions
  1. Mix the mango, bell peppers, red onion, jalapeños, and garlic in a small bowl. Add the juice of 2 limes and ⅓ cup of cilantro leaves. Season with salt, and fold together until well combined. Taste and adjust seasonings if desired.
  2. Toast the tortillas by heating a dry skillet over medium-high heat and adding the tortillas, one at a time. Cook them for 30 seconds on each side until lightly browned and crispy.
  3. Assemble the tacos: In a tortilla, add shredded chicken. Top with 2 generous spoonfuls of salsa, then add the purple cabbage and diced avocado. Season with lime juice and top with remaining cilantro. Drizzle hot sauce if desired.
  4. Serve the tacos immediately, with more lime wedges on the side. Leftover tacos will not keep very well as the tortillas can get soggy, but you can store the salsa, toppings, and tortillas separately for 2-3 days.