Mole Chicken Tacos w/ Mango-Peach Salsa

Mole Chicken Tacos w/ Mango-Pineapple Salsa
Mole Chicken Tacos w/ Mango-Pineapple Salsa
Chicken Mole Tacos w/ Mango-Peach Salsa
Recipe Type: Chicken, Main Dish
Cuisine: Tex-Mex, Summer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-10
Here’s a healthy and summery recipe that comes together in just a few steps! Kitchen staples like a food processor and crock pot make these tacos a breeze to make! Serve with mango salsa to add some sweetness and tang!
  • 1 mango, peeled and cored
  • 1 peach
  • 1/2 cup red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup green onion
  • 1 lime
  • 1 plum tomato, quartered
  • 4 large chicken breasts, boneless/skinless
  • olive oil
  • 2 tbsp mole seasoning
  • 1/4 cup ketchup
  • 1/3 cup of your favorite BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 1/4 cup orange juice
  • 1 tbsp minced garlic
  • 1/2 cup frozen peppers and onions (I used the bagged kind from Kroger)
  • flour tortillas
  • Toppings: cheese, spinach, sour cream, green onion, etc.
  1. Slice mango and peach into small chunks. In a food processor, add mango, peach, onion, cilantro, green onion, juice of 1/2 of the lime, and tomato. Pulse a few times until combined- but don’t overdo it! Remove from food processor and refrigerate for at least an hour.
  2. Spray the slow cooker with cooking spray and place chicken breasts on the bottom of the pot. Drizzle with olive oil.
  3. In a small bowl, stir the mole, ketchup, BBQ sauce, juice of the other 1/2 lime, orange juice, and garlic until thick. Pour over chicken. Add peppers and onions on top.
  4. Set crock pot to low and cook for 6-7 hours.
  5. Remove chicken from crock pot and shred with two forks. Return to the pot for 10 more minutes to allow the juice to marinate the chicken.
  6. When ready to serve, top tortillas with toppings of your choice (I used spinach and cheddar cheese) and a spoonful of the salsa.







Dinner is served! What are your favorite easy summer recipes?

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