Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with 1/2 teaspoon lime juice.
12 ounces skinless, boneless chicken breast halves
3 tablespoons fresh lime juice, divided
1 tablespoon canola oil
1/2 teaspoon kosher salt, divided
3/4 cup chopped peeled ripe mango
1/2 cup chopped seeded tomato
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
8 (6-inch) corn tortillas
1 cup packaged angel hair coleslaw
3 tablespoons Mexican crema
How to Make It
Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat.
Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt.
Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.
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