b3 Challenge RecipePDFs June2015 SummerTacos
barre3 Challenge Recipe
Summer Tacos with Mango Pico De Gallo Directions: Print out this recipe for easy use at home—it’s also sized (5”x 3”) to fit into your recipe box. Just cut it out, paste it together and voila: instant favorite that can be stored away with the rest of your go-to recipes.
Summer Tacos with Mango Pico De Gallo (serves 4–6)
INGREDIENTS 1 ½ cups mango, chopped 1 cup cherry tomatoes, chopped ¼ cup red onion, finely chopped ¼ cup cilantro, finely chopped 1 small jalapeño pepper, seeded and minced 2 Tbs. fresh lime juice ¼ tsp. salt ½ Tbs. olive oil 2-3 chicken breasts, cubed (or black beans and rice to make this vegetarian) ½ tsp. ground cumin Pinch of salt and pepper ½ head of cabbage, shredded Corn tortillas, warmed before serving 1 avocado, sliced Favorite hot sauce
DIRECTIONS 1. In a large bowl, combine the first seven ingredients (mango through salt) to make the pico de gallo. Taste, adjust seasonings, and set aside. 2. Heat the oil in a large skillet over medium heat. Add the chicken and sprinkle it with cumin, salt, and pepper. Mix the chicken and spices together. Cook the chicken completely. Remove from heat and divide the chicken (or black beans and rice) and shredded cabbage between corn tortillas. 3. Top each tortilla with the pico de gallo, avocado slices, and a drizzle of hot sauce. Enjoy.
For more recipes visit barre3.com
Summer Tacos with Mango Pico De Gallo Directions: Print out this recipe for easy use at home—it’s also sized (5”x 3”) to fit into your recipe box. Just cut it out, paste it together and voila: instant favorite that can be stored away with the rest of your go-to recipes.
Summer Tacos with Mango Pico De Gallo (serves 4–6)
INGREDIENTS 1 ½ cups mango, chopped 1 cup cherry tomatoes, chopped ¼ cup red onion, finely chopped ¼ cup cilantro, finely chopped 1 small jalapeño pepper, seeded and minced 2 Tbs. fresh lime juice ¼ tsp. salt ½ Tbs. olive oil 2-3 chicken breasts, cubed (or black beans and rice to make this vegetarian) ½ tsp. ground cumin Pinch of salt and pepper ½ head of cabbage, shredded Corn tortillas, warmed before serving 1 avocado, sliced Favorite hot sauce
DIRECTIONS 1. In a large bowl, combine the first seven ingredients (mango through salt) to make the pico de gallo. Taste, adjust seasonings, and set aside. 2. Heat the oil in a large skillet over medium heat. Add the chicken and sprinkle it with cumin, salt, and pepper. Mix the chicken and spices together. Cook the chicken completely. Remove from heat and divide the chicken (or black beans and rice) and shredded cabbage between corn tortillas. 3. Top each tortilla with the pico de gallo, avocado slices, and a drizzle of hot sauce. Enjoy.
For more recipes visit barre3.com
