Ingredients
Units
Scale
- 1 ripe mango
- 1/4 red onion, minced
- 1/2 red bell pepper, chopped
- 2 medium limes, juiced
- 1 lb. 93% lean ground chicken
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 1 head of romaine lettuce
- 1 avocado, sliced
Instructions
- First, make the salsa. Peel and cut the mango into bite-sized pieces. Place in a bowl with the red onion and red bell pepper. Pour in the lime juice and stir it all together.
- Let the salsa sit on the counter or in the fridge for at least 30 minutes so the flavors can combine.
- Next, heat a non-stick skillet over medium heat. Stir in the ground chicken and use a spatula to break it up so it cooks evenly. Add the cumin, dried oregano, salt, and pepper for seasoning.
- When the chicken is completely cooked, remove the skillet from the heat and cover with a lid to keep warm.
- At this point, you’ll want to get the lettuce ready for serving. Chop off the base of the romaine and carefully pull off 8-10 of the outer leaves, being careful not to tear them. Wash them gently and pat them dry.
- When you’re ready to assemble the tacos, use a big serving spoon to fill the leaves with the cooked chicken, topping off each lettuce cup with some salsa.
- Serve the tacos with the avocado on top.
Notes
- This recipe can easily be doubled if you want to meal prep it or you have a large family. I recommend waiting to assemble the tacos until you are ready to eat, though, to ensure that the lettuce stays crisp.
- You can use 93% lean ground turkey in place of the ground chicken, if you prefer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 310
- Sugar: 14.9 g
- Sodium: 85 mg
- Fat: 15.2 g
- Saturated Fat: 3.5 g
- Carbohydrates: 24.8 g
- Fiber: 7.7 g
- Protein: 23.2 g
- Cholesterol: 96.3 mg