Mojo Chicken Tacos with Plantain Salsa
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Flavorful chicken tacos made with a quick mojo marinade, an easy-to-make plantain salsa, cilantro, queso fresco, and lime wedges. Great way to use leftover chicken!
Dinner, Lunch, Main Course
shredded chicken breast, leftovers or store-bought rotisserie
Toppings: sliced avocado, shredded red cabbage, chopped cilantro, queso fresco, lime wedges
extra virgin olive oil
very dark skin, peeled, diagonally cut into 1-inch thick slices
chopped white onion
rinsed and drained
Juice from 1 lime
Zest from 1 lime
Salt + pepper to taste
In a bowl, add chicken and marinade to the bowl. Place in the fridge for 20 minutes to marinate.
In a hot nonstick skillet, heat oil at medium heat. Pan fry the chopped plantain for 2-3 minutes until they have browned. Transfer to a paper towel lined plate to drain. Chop into small pieces.
In the same skillet, wipe clean and heat remaining oil at medium heat. Add the shredded chicken and cuban seasoning. Pan fry for 6-8 minutes until crispy. Set aside.
In a bowl, add onions, black beans, juice from 1 lime, zest from 1 lime, salt and pepper. Stir to combine. Add chopped plantains and gently mix together to combine.
To assemble tacos, divide chicken evenly over warm corn tortillas then add avocado, red cabbage, plantain salsa, cilantro, and crumbled queso fresco. Serve with lime wedges and ENJOY!
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