Chicken Tacos

I decided I wanted chicken tacos for supper so I stopped by the Produce Depot on my way home, and with tomatoes and habaneros from my garden, this is what I came up with. This recipe makes way more salsa than you need for a few tacos... but a little leftover salsa never killed anyone. By the way, it was spicy (especially the salsa), but damn tasty.

Ingredients
6 plum tomatoes, blanched, peeled and finely diced
1 mango, peeled and finely diced
1 medium red onion, finely diced
1 bunch fresh cilantro, finely chopped
7 cloves garlic, minced
2 habanero chiles, minced
2 limes, juiced
2 avocados, mashed

3 Tbsp olive oil
1 pkg ground chicken
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp ground cumin
2 Tbsp flour
3/4 cup chicken stock

salt & pepper

1 cup yogurt or sour cream, drained in paper towel to thicken
grated cheese
tortillas or taco shells


Salsa
Mix all the tomatoes and mango, 1/2 of the onion, 2/3 of the cilantro, 1/3 of the garlic and 1/2 of the habanero with salt, pepper and 3 tablespoons of lime juice. Let stand.

Guacamole
Mix the avocado with 1/4 cup onion, the rest of the cilantro, 1/3 of the garlic, 1/2 teaspoon habanero, 1-2 tablesppoons of lime juice, salt and pepper. Cover plastic wrap, touching the surface of the guacamole. Let stand.

Meat Mixture
1. Brown and crumble the chicken in the olive oil, with the rest of the onion.

2. When the chicken is about half done, mix in the rest of the garlic, the rest of the habanero (or less), oregano, thyme, cumin, salt and pepper. Continue cooking until the chicken is done.

3. Stir in the flour and cook for 2 minutes. Add the chicken stock, simmer and stir until nice and thick. Stir in 1-2 Tbsp lime juice at the end.

Assembly
Line a tortilla with yogurt, salsa and guacamole a la Mexican flag. Top with chicken. Sprinkle with cheese. Enjoy.