1/2lb. chicken breast
sea salt & black pepper to taste
1 mango, peeled & chopped fine
1 jalapeño, diced
For the cole slaw:
3 spoonfuls full-fat yogurt
juice of 1/2 lime
1/4 green cabbage, chopped fine
sea salt & black pepper to taste
sea salt & black pepper to taste
You may have noticed I'm on a bit of kick recently with the Baja Mexican food. It's actually new for me, since I grew up with New Mexican food that generally involves green or red chile and a lot of cheese. But I'm getting to really like the lighter flavors of tropical fruit paired with chile and dry chicken (as opposed to it swimming in sauce).
This was pretty good as a crepe recipe, but if you're so inclined or need something more portable it would be perfect wrapped in a fresh corn tortilla.
Sprinkle the chicken breast with salt and pepper and bake at 400° for 35 minutes. Mix the mango and jalapeño and cook your crepes. Toss together all the slaw ingredients. Shred the chicken with a couple forks when it's done, then fill each crepe with some chicken and a spoonful or two of the mango mixture. Roll each crepe and top with the slaw; makes about 6.
This was pretty good as a crepe recipe, but if you're so inclined or need something more portable it would be perfect wrapped in a fresh corn tortilla.
Sprinkle the chicken breast with salt and pepper and bake at 400° for 35 minutes. Mix the mango and jalapeño and cook your crepes. Toss together all the slaw ingredients. Shred the chicken with a couple forks when it's done, then fill each crepe with some chicken and a spoonful or two of the mango mixture. Roll each crepe and top with the slaw; makes about 6.
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