In the disquiet seasons of business, there is something revitalizing in getting together with my people and splitting a plate of nachos or picking at a cheese board while catching up on life. I’ve found the strongest bonds are often formed over the sharing of a big platter of food.
This is where I found myself last week. On top of an insatiable craving for tacos, I had a need to be with my people. A need to vent, a need to listen, and a need to step back from my life and check in with everyone else.
Sometimes these moments happen spontaneously, but more often than not we find a need to schedule these times in. Such is the case with our cooking club. Once month is a minimum requirement to get together and it’s commitment we hold dearly.
This month I’m sharing chicken tacos marinated in salsa verde and topped with mango pineapple black bean salsa. I serve them with limes, cilantro, avocado, and cheese. The chicken is hearty, the salsa is bright, and they are the perfect accompaniment to much needed girl time.
The chicken can be grilled or baked then shredded when you’re ready to serve. The salsa can be made a day or two in advance. I’d recommend to make it at least a day early to let all the flavors meld together.
Chicken Tacos with Mango Pineapple Black Bean Salsa
For the Chicken
- 3 Chicken Breasts
- 1 Cup Salsa Verde (Get the recipe here or use jarred)
For the Mando Pineapple Salsa
- 1 Medium Mango, chopped
- 1 Cup Pineapple, chopped
- 1/3 Cup Red Onion, chopped
- Juice From 1 Lime
- 1/4 Cup Chopped Cilantro
For the Tacos
- Corn Tortillas
- 1 Avocado, sliced
- Cotija or Goat Cheese
Combine the ingredients for the mango pineapple salsa. Refrigerate for a day or two before serving.
Place the chicken in a large bowl or resealable plastic bag and pour a cup of the salsa verde on top. Allow it to marinade for 4-6 hours. To grill, preheat the grill to medium. Place the chicken on the grill and allow to cook 5-6 minutes per side or until the internal temperature reaches 160. If you’re baking the chicken, preheat the oven to 425 and bake the chick for about 20 minutes until the internal temperature reaches 160.
Shred the chicken and serve the tacos with warm corn tortillas, mango pineapple salsa, leftover salsa verde, cheese, and avocados.