3 pounds boneless, skinless chicken breasts or thighs
3 tablespoons of Tamika Scott’s “Cajun” Southern Fuse
3 tablespoons fresh lime juice (from about 2-3 limes)
1-2 mangoes, peeled and diced
1/2 cup small diced red pepper
1/2 cup finely chopped red onion
1 jalapeno, insides and seeds removed, finely diced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon Tamika Scott’s “Vegetable” Southern Fuse
Avocado Cream Sauce:
2 avocados (pitted and flesh scooped out)
1/2 cup sour cream
2 tablespoon fresh lime juice (from about 2 limes)
½ tablespoon Tamika Scott’s “All Purpose” Southern Fuse
Handful of fresh cilantro leaves
2-3 tablespoons milk (whole or almond) You may not use it all.
Place the chicken in a ziploc bag or a bowl. Combine all the marinade ingredients and pour over the chicken. Mix well.
Saute or grill the chicken until cooked through (about 6-7 minutes per side). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
For the mango salsa, combine all the ingredients in a medium bowl, stir well. Refrigerate while you prepare everything else.
Last step before you get to devour this deliciousness, combine all the ingredients for the avocado cream except the milk in a blender and process until smooth. Add milk, a tablespoon at a time, until the sauce is at the right consistency for drizzling, you don’t want it to be too thin.
To serve, top each tortilla (or bed of lettuce) with chicken, mango salsa, and avocado cream.