Juicy shredded chicken. Smokey bold flavors. Topped with a bright mango & pineapple salsa. It's a meal worth celebrating!
In a small bowl mix the coriander, cumin, oregano, paprika, chili powder and salt and pepper. Heat a dutch oven, or heavy skillet with a lid, over medium/low heat. Add a tablespoon or so of olive oil, then add the chicken. Sprinkle the seasoning evenly over the chicken, cover with the lid and cook for about 15 minutes. Remove from heat and shred the chicken with 2 forks. Return to low heat cover and cook for another 5 minutes.
While the chicken is cooking you can prepare the mango salsa. One quick way to peel a mango is to put the mango on its side and slice off each "cheek". Then using a glass or large metal spoon, scoop out the flesh from the skin. Much like you would with and avocado. Then you can cut it up. Add the mango, pineapple, anaheim pepper, onion and tomatoes, squeeze the juice of 1 lime over the top and mix together.
For the tortillas, you can crisp them up in the oven without having to fry them. I put the tortillas in between a clean dish towel and pop them in the microwave for about 20 to 30 seconds. Then using a mini muffin tin, turn it over and arrange the tortillas in between each of the cups. Put them in the oven at 350 degrees for about 10 minutes. They will will crisp up and retain their "taco shape".
To serve add the chicken, top with the salsa and garnish with fresh cilantro. Black beans seasoned with a little cumin and garlic salt make a great side.
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