Ingredients
Gather Your Ingredients
1 pound mangos, peeled, pitted, and cut into ¼-inch pieces
¼ cup minced fresh cilantro
1 shallot, minced
4 teaspoons lime juice
Salt and pepper
2 teaspoons vegetable oil
1 teaspoon minced canned chipotle chile in adobo sauce
12 ounces ground pork
1 ounce Monterey Jack cheese, shredded (¼ cup)
6 (6-inch) corn tortillas, warmed
Lime wedge
Directions
1
1. Combine mangos, 2 tablespoons cilantro, half of shallot, 2 teaspoons lime juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.
2
2. Heat oil in 10-inch skillet over medium heat until shimmering. Add remaining shallot, chipotle, and ¼ teaspoon salt and cook until shallot is softened, about 2 minutes. Add pork and cook, breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes.
3
3. Off heat, stir in remaining 2 tablespoons cilantro, remaining 2 teaspoons lime juice, and Monterey Jack and season with salt and pepper to taste. Serve pork with warm tortillas, mango salsa, and lime wedges.