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I’m a huge fan of tacos. I find it really essential to warm up the tacos to take them from meh to delicious. The mango salsa in this recipe is versatile, lasts for a few days, and also goes great with tortilla chips!
Even when cooking with limited appliances and resources, like in a dorm room or on vacation, you can still make delicious and comforting meals.
store-bought rotisserie chicken or leftover cooked chicken, shredded
tortilla wraps, for serving
1 ripe mango, diced
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup packed fresh cilantro leaves, cleaned and chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about 1/4 cup Heaven & Earth Lime Juice)
1/8 to 1/4 teaspoon salt, to taste
Warm BBQ sauce until hot and bubbling. You can do this in an oven-safe dish in a toaster oven, in a microwave-safe dish in a microwave, or right on a Betty Crocker.
Prepare the mango salsa by combining all ingredients.
Toss BBQ sauce with the chicken. (You can do this right in a Betty Crocker, or directly in your dish containing your sauce.)
Warm the tortillas until warmed through. You can do this right on a Betty Crocker – wipe it down first! – or pile up to five at a time on a microwave-safe plate, cover with a damp paper towel, and microwave in 30-second bursts until warmed through.
Assemble the tacos by placing shredded chicken in a tortilla and topping it with mango salsa.
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