Simple Way to Make Quick Honey chicken and brown rice tacos with a mango salsa

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, honey chicken and brown rice tacos with a mango salsa. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Honey chicken and brown rice tacos with a mango salsa is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Honey chicken and brown rice tacos with a mango salsa is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook honey chicken and brown rice tacos with a mango salsa using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Honey chicken and brown rice tacos with a mango salsa:

1. Prepare cooked brown rice
2. Get large mango
3. Prepare red onion
4. Prepare bell pepper
5. Get lemon, juiced
6. Get Marinade
7. Get clear honey
8. Take Dijon mustard
9. Make ready vegetable oil
10. Make ready lemon, juiced
11. Prepare dried oregano
12. Prepare paprika/chilli powder
13. Prepare chicken breast or thighs
14. Get To serve
15. Prepare coriander
16. Take Small tortillas

Instructions to make Honey chicken and brown rice tacos with a mango salsa:

1. Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
2. Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
3. Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste.
4. Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
5. Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.

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