Mango-Serrano Pollo Asado Tacos

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

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

EMAIL RECIPE PDF