Mango-Serrano Pollo Asado Tacos

By February 20, 2024Tortillas & Mexican

Mango-Serrano Pollo Asado Tacos

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 5″ Golden Blend Street Taco Tortillas (79341.02102)
  • 6 lbs. Chicken thighs, boneless, skinless, trimmed 
  • 2 ½ cups Reser’s® Diced Mangoes (79453.17029), drained and set aside, ½ cup of mango syrup reserved
  • 1/3 cup Avocado oil
  • ¼ cup Lime juice
  • 1 each Yellow onion, diced
  • 8 each Garlic cloves, minced
  • 2 oz Achiote paste
  • 1 Tbsp Coriander, ground
  • 1 Tbsp Cumin, ground
  • 2 Tbsp Kosher salt
  • 2 tsp Smoked paprika
  • 2 tsp Mexican oregano
  • 1 tsp Chipotle pepper, ground
  • 30 each slices Serrano pepper, bias cut
  • 30 each Cilantro leaves
  • 3 each Avocadoes
  • 30 each Limes, cut into wedges

Directions:

  1. Place the trimmed chicken thighs in a Cambro, cover with the marinade,  and refrigerate for 12-24 hours.
  2. Drain the chicken from the marinade and heat a grill.
  3. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through.
  4. Let the chicken rest 2-3 minutes before dicing.
  5. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Reser’s Diced Mangoes and mix to combine.
  6.  In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine.
  7. Divide between 3 heated Don Pancho Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf.
  8. Serve with a sliced avocado quarter and lime wedges.