A fresh and light summer meal with sweet mangoes, blackened chicken and a citrusy dressing.
Author: Gravel & Dine
Recipe type: Main
Serves: 6 tortillas
Ingredients
1 ½ pound baby potatoes, Yukon gold or reds
Olive oil
Salt
Pepper
Dressing:
1 c fresh cilantro leaves
1 c fresh flat leaf parsley leaves
2 green onions, cut into a couple inch chunks
2 cloves garlic, smashed
Juice of two lemons
6 T olive oil
1 pinch salt
½ t black pepper
Instructions
Place the potatoes in a pot and cover with cold water. Bring to a boil and simmer for about 10 minutes tender but not all the way through when pierced with a fork. Drain and cool for 5 min. Cut in half.
While the potatoes boil make the herby dressing. In a blender, blend the all the dressing ingredients: cilantro, parsley, green onion, garlic, lemon juice, olive oil, salt and pepper, until well blended.
Preheat a grill to medium heat. Add some wood chips to the grate or coals – with in a smoke box or in a foil packet.
Toss the potatoes gently with a drizzle of olive oil, salt and pepper.
Once the wood chips start to smoke, place the potatoes – cut side down – on the grill. Cook for about 7-10 minutes. Turn or move around on the grill as needed to ensure they cook evenly. Once the potatoes are nice and golden on the bottom pull them off the grill.
In a bowl, toss with just enough dressing to lightly coat the potatoes.
Transfer to a serving bowl and serve with extra sauce on the side.
Recipe by Gravel & Dine at https://gravelanddine.com/grilled-mango-chicken-tortillas/