Sweet onions, oranges, limes and chicken are slow cooked together with cumin to make a fall apart flavorful carnitas. Served with pinto beans that have been cooked with chipotle in adobo sauce and green chilies for a spicier protein kick. Rice is cooked with cumin, oregano, garlic, tomato sauce and corn and then finished with fresh cilantro and lime juice for a full tex mex flavor bowl! Fresh Mangos, tomatoes, red pepper, cilantro and lime juice make a fresh salsa for the tacos.

To serve: Place chicken on a sheet pan or a stove top pan and broil or saute until a little color and crispiness has been added. Warm the corn tortillas on a pan until they have a little color. Add the chicken and top with the salsa. Serve with the rice and beans on the side after reheating them in the microwave.