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Recipe for Shredded Chicken, Plantains, Mango Salsa

Elkhart and South Bend are filled with little carnicerias, taquerias and supermercados where you can find great options for tropical fruits, tortillas, and fresh meats and cheeses. Many of these little grocery stores also sell freshly made, ready-to-eat tamales or tacos, as well. A few we recommend visiting:

  • El Paraiso, 111 E. Lusher Ave.,
  • Supermercado Rosales, 1036 S Main St, Elkhart
  • El Rosal, 2693 S Main St., Elkhart. 

Need a recipe to start with? Try these fried plantains, shredded chicken tacos and mango salsa.

Fried Plantains (Platanos)
Serves 4 


  • 4 brown plantains, peeled, sliced in half lengthwise
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 1 pinch of salt if you like 
  • 3-4 tablespoons canned coconut milk


  1. Now place a large skillet under medium heat, add your coconut oil and once your pan is nice and hot, add your sliced plantains into the oil.
  2. Sprinkle with cinnamon. Cook on both sides for 4-5 minutes or until soft.
  3. Add plantains to your food processor and puree. While the food processor is still running, pour in coconut milk until you get a smooth plantain puree. Or, use a masher to mash the plantains with the milk while cooking.

Shredded Chicken Tacos (Taco de pollo)
Serves 4-6 


  • 3-4 chicken breasts
  • 2 cups of chicken broth
  • 1 small can of tomato paste
  • 2 tbsp. diced green chiles
  • 2 large diced tomatoes
  • 1 large diced onion
  • 1 large diced green pepper
  • Water to cover
  • 1 tbsp. of cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 6-8 corn tortillas


  1. Coat the chicken breast with salt and pepper and then pan fry to get a bit of browning on each side.
  2. Put the chicken breast into the crock pot/slow cooker, cover with tomato paste, water, broth and set to low heat.
  3. Let cook for about 4 hours or until meat is easily shredding with a fork.
  4. Add the veggies and spices (garlic, onion, tomato, peppers, cumin, chili powder) for about 20 minutes.
  5. Take off the heat and serve on corn tortillas.

Mango Avocado Salsa
Serves 4-6


  • 1 large mango, diced
  • ½ red onion, diced
  • 1 avocado, diced
  • Lime juice
  • Honey
  • Salt and pepper to taste


  1. Chop the fruit and onion and mix with the black beans.
  2. Add spices and stir to coat.

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