2-1/2 pounds chicken breasts, skinless & boneless 1/4 cup sesame seeds Salt to taste 2 Tablespoons vegetable oil for frying 12 corn tortillas 1 cup avocado, chopped 4 cups shredded lettuce
For mango salsa: 1 mango, removed from seed and chopped 1 Tablespoon cilantro, chopped 1 teaspoon fresh lime juice 1/8 crushed coriander seed
Directions
For mango salsa: Mix all salsa ingredients together.
For tacos: Place chicken breasts on a cutting board and flatten with a mallet so that breasts are an even thickness. Season both sides of breasts with sesame seeds, and salt.
In a large heavy skillet heat oil and add as many breasts as will fit without crowding. Cook for about 2 minutes on each side. Repeat until all chicken is cooked. Cut chicken into bite-size pieces.
Using a cast iron or other heavy skillet, heat tortillas over high heat, on both sides, until soft.
To assemble: place about 1/4 cup of chicken on each tortilla and top with avocado, lettuce and mango salsa. Serve immediately.
Tips
We modified this recipe for kids by omitting the heat. If you would like to try it with the heat, add 1/4 teaspoon minced jalapeno pepper to the salsa and 1/4 teaspoon cayenne pepper to the chicken.
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