"This recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit). UPDATE: I forgot to mention in the recipe instructions below that if using the pressure cooker (stovetop or electric), you'll need to add a bit of extra liquid. Some people will tell you this isn't necessary but for safety reasons, a pressure cooker needs a certain amount of liquid to operate safely. I've updated the directions below...."
INGREDIENTS
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2-3 pounds boneless, skinless chicken breasts
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1 tablespoon chili powder
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1 1/2 teaspoons ground cumin
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon coarse kosher salt
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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3 tablespoons fresh lime juice (from about 2-3 limes)
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1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
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1/2 cup small diced red pepper
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1/2 cup finely chopped red onion
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1 jalapeno, seeds and membraned removed, finely diced
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1/2 cup chopped fresh cilantro
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1 tablespoon fresh lime juice
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1/4 teaspoon ground cumin
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Pinch of salt and pepper
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2 avocados (pitted and flesh scooped out)
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1/2 cup sour cream
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2 tablespoon fresh lime juice (from about 2 limes)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
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Milk for consistency
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Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas
