Chicken Vaca Frita Tacos with Mango Salsa


Chicken Vaca Frita Tacos with Mango Salsa

Servings 6 Servings


  • Mojo:
  • 10 garlic cloves
  • 2 teaspoons kosher salt
  • ½ teaspoon black peppercorns
  • ½ cup fresh orange juice
  • ¾ cup fresh lime juice
  • 1 teaspoon dried oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 cups cooked shredded chicken breast
  • Chicken Vaca Frita Tacos:
  • marinated shredded chicken
  • 1 large white sweet onion, sliced
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 fresh lime, juiced
  • corn or flour tortillas, charred or warmed in skillet
  • 1 cup black beans
  • lime wedges, for serving
  • Mango Salsa:
  • 1 ripe mango, peeled, seeded and diced
  • 2 tablespoons chopped cilantro, chopped
  • 2 tablespoons red onion, diced
  • 1 tablespoon diced jalapeño
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • teaspoon crushed red pepper flakes


  • Mojo:
  • Using a mortar and pestle, add garlic, salt, and peppercorn; mash mixture into a paste. Add orange, lime juice and oregano; stir to combine. Add mojo to shredded chicken and let stand at room temperature 30-45 minutes.
  • Chicken Vaca Frita Tacos:
  • In a large pan, add 2 tablespoons olive oil and sauté onions. Season with salt and black pepper; cook 4-5 minutes until golden in color. Transfer onions to a platter. In the same pan, heat remaining 3 tablespoons of olive oil. Add shredded chicken and fry one side 4-5 minutes, until brown and crispy. Using a spatula, flip the shredded chicken and continue to crisp the other side. Add onions back to pan and stir to combine with the chicken.
  • To assemble tacos, top each tortilla with shredded chicken, black beans, and mango salsa. Enjoy!
  • Mango Sala:
  • In a serving bowl, combine all ingredients and mix well. For best flavor, let the salsa rest for 10 minutes or longer.