Oh, I miss my burritos! I think of the beans with the melted cheese topped with salsa made from tomatoes, onions, and red wine vinegar, and I yearn for it. However, the pain is worse. So, I remind myself not to yearn. That dish is really a plateful of migraine!
I really had been at a loss about how to replace the bean burritos. One day, my son commented that his Spanish teacher had told him that a beans, cheese, and salsa dish is really “Tex-Mex,” not “Mexican.” Instead, the Spanish teacher had shown the class tortillas filled with sausage, onion, and cilantro – only. Well, this was an eye-opener for me! I realized that I might be able to figure out a replacement if I could just break out of my paradigm of what “Mexican” food was supposed to be.
I tried sausage and spices alone on a corn tortilla as the Spanish teacher recommended, but it was simply too dry for me. I wrapped fried chicken strips and red peppers in a corn tortilla, but it was also too dry. All the recipes I could find recommended using salsa, sour cream, or guacamole – which are now off my list. It looked like I would just have to invent something:)
Recognizing what spices I wanted to include to tantalize my taste buds, I set about my experimentation and have come up with several options. Some of them are still developing, but these tacos have already been a huge hit in our house. This migraine-less recipe isn’t really too much of a stretch from typical mango salsa, but it was a stretch for me initially. When I originally tried mango salsa several years ago, I was not impressed. It was too sweet. Necessity has opened my mind to the possibility again, though, and I really like this. The spices are not quite as hot as I would prefer, but other family members don’t like as much spice as I do. So, this is a compromise that we can all enjoy. I hope you do too!
Chicken Tacos with Mango Salsa
1 chicken breast
1 mango, peeled and diced
1/3 cup red, yellow, or orange sweet bell peppers, diced
1 Tbsp. jalapeno, very finely diced (or more as desired)
1/8 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. cilantro
1/4 tsp. red pepper flakes (or more as desired)
4 corn tortillas (see note below)
salad greens (optional)
- Bake the chicken breast for 1 hour at 350 degrees or until no pink remains when cut open.
- Cut into desired piece sizes. I cut strips.
- Combine the mango, peppers, and spices in a bowl.
- Place salad greens, warm chicken, and salsa on warm corn tortillas.
Note: I make my own corn tortillas because our family thinks they taste better, and they have fewer ingredients than purchased tortillas.