Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with 1/2 teaspoon lime juice to make it at home.
Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. Don't be fooled by the fruity salsa. The jalapeño packs a real punch of heat. It's easy to cut back though. 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.
How to Make It
Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat.
Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt.
Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.
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