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This zesty grilled chicken taco recipe transforms ordinary weeknight dinners into a fiesta of flavors. The combination of perfectly seasoned chicken and fresh mango salsa creates a balanced blend of savory, sweet, and tangy notes that dance across your palate with every bite.
I discovered this recipe during a summer when I was craving something beyond basic grilled chicken. After experimenting with different flavor combinations, these tacos became an instant hit at our backyard gatherings, with friends requesting the recipe before they even left the table.
Ingredients
- Boneless skinless chicken breasts: Choose organic if possible for the best flavor and texture
- Olive oil: Helps lock in moisture and carries the spice flavors
- Lime juice: Tenderizes the meat while adding brightness
- Ground cumin: Adds earthy warmth that forms the backbone of the flavor profile
- Chili powder: Provides moderate heat and rich color
- Smoked paprika: Brings a subtle smokiness that complements the grill flavor
- Garlic powder: Infuses the chicken with aromatic depth
- Salt and pepper: Enhances all other flavors
- Ripe mango: Look for one that yields slightly to gentle pressure with a sweet aroma
- Red onion: Adds sharp contrast to the sweet mango
- Jalapeño: Provides a gentle kick that balances the sweetness
- Fresh cilantro: Brightens the salsa with herbaceous notes
- Lime juice: Adds acidity that makes all flavors pop
- Salt: Just a pinch brings everything together
- Corn or flour tortillas: Warm them for the best texture and flavor
- Shredded red cabbage: Adds crunch and visual appeal
- Sour cream or Greek yogurt: Creates a creamy element that cools any heat
Step-by-Step Instructions
- Marinate the Chicken:
- Combine all marinade ingredients in a bowl and whisk until well blended. The lime juice will begin to work immediately tenderizing the protein while the spices infuse the meat. Pour over chicken breasts ensuring each piece is thoroughly coated. For deeper flavor allow to marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
- Grill to Perfection:
- Preheat your grill or grill pan until it's properly hot around 400°F. Place the marinated chicken on the grates and cook undisturbed for 6 to 7 minutes. This allows beautiful grill marks to form and flavors to seal in. Flip once and cook for another 6 to 7 minutes until the internal temperature reads 165°F. The chicken should have a gorgeous caramelized exterior with juicy interior. Transfer to a cutting board and let rest for 5 minutes to allow juices to redistribute before slicing.
- Prepare the Vibrant Salsa:
- While the chicken cooks dice the mango into uniform half inch cubes for consistent texture in each bite. Finely chop the red onion small enough to distribute throughout but not dominate. Mince the jalapeño removing seeds for milder heat or keeping them for extra kick. Roughly chop cilantro including some stem for additional flavor. Combine everything in a bowl with freshly squeezed lime juice and a pinch of salt. Toss gently to avoid crushing the mango and refrigerate until serving to allow flavors to meld.
- Warm the Tortillas:
- Place tortillas directly on the grill grates for about 15 seconds per side until they develop light char marks and become pliable. Alternatively warm them in a dry skillet over medium heat for about 30 seconds per side. Keep warm wrapped in a clean kitchen towel or foil.
- Assemble and Serve:
- Lay out the warmed tortillas and top each with several slices of grilled chicken. Add a small handful of shredded cabbage for crunch and color. Spoon generous portions of mango salsa over each taco allowing some of the juices to soak into the chicken. Finish with optional dollop of sour cream or Greek yogurt. Serve immediately with lime wedges for additional brightness.
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The smoked paprika is my secret ingredient in this recipe. I discovered its transformative power years ago when I ran out of regular paprika and substituted the smoked variety. My husband declared it was the best chicken I had ever made and now I never make these tacos without it. The depth it adds is truly remarkable for such a simple ingredient.
Make Ahead Options
Preparing for a party or busy weeknight? You can marinate the chicken up to 24 hours in advance keeping it refrigerated in an airtight container. The mango salsa can also be made up to 8 hours ahead though the texture is best when prepared within 4 hours of serving. Store it separately in the refrigerator covered tightly. The cabbage can be shredded a day ahead and kept in a sealed bag with a paper towel to absorb moisture.
Clever Substitutions
Not everyone has the same preferences or pantry items on hand. Feel free to substitute chicken thighs for breasts they tend to be more forgiving and stay juicier on the grill. No mango available? Pineapple or even peaches work beautifully in the salsa. For a vegetarian version replace chicken with grilled portobello mushrooms or seasoned black beans. Dairy free guests can enjoy with avocado slices instead of sour cream providing similar creaminess.
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Serving Suggestions
These tacos create a stunning presentation when served family style. Arrange the sliced chicken on a platter surrounded by bowls of mango salsa cabbage and dairy toppings with warmed tortillas nearby. Let everyone build their perfect taco. Complement the meal with Mexican rice cilantro lime rice or a simple side salad dressed with lime vinaigrette. For beverages a classic margarita pairs perfectly but a crisp Mexican lager or sparkling water with lime also complements the flavors wonderfully.
Storage and Reheating
Leftover components should be stored separately in airtight containers. The chicken will keep for up to 3 days refrigerated and reheats beautifully in a skillet with a splash of water to prevent drying out. The mango salsa stays fresh for about 2 days though the texture will soften slightly. Warm tortillas just before serving for the best experience. These tacos do not freeze well assembled but the cooked chicken can be frozen for up to 2 months and thawed overnight in the refrigerator.
Common Questions
- → Can I make these tacos ahead of time?
Yes! Marinate the chicken up to 24 hours ahead and prepare the mango salsa up to 4 hours in advance (store in the refrigerator). Grill the chicken just before serving, and keep warm while assembling the tacos. For best texture, warm the tortillas and assemble just before eating.
- → What can I substitute for mangoes if they're not in season?
Pineapple or peaches make excellent substitutes for mango in the salsa. For a less tropical but still delicious option, try diced tomatoes mixed with avocado and corn. Each alternative provides different flavor notes while maintaining that fresh, bright contrast to the grilled chicken.
- → How do I know when the chicken is fully cooked?
The most reliable method is using an instant-read thermometer—chicken is safely cooked when it reaches 165°F (74°C) at the thickest part. Without a thermometer, ensure the chicken is no longer pink inside and the juices run clear. For chicken breasts of average thickness, about 6-7 minutes per side on medium-high heat is typically sufficient.
- → Can I make these tacos vegetarian?
Absolutely! Replace the chicken with grilled portobello mushrooms, cauliflower steaks, or firm tofu using the same marinade. Black beans seasoned with the same spice blend also make a delicious protein alternative while maintaining the Mexican-inspired flavor profile.
- → What sides pair well with these tacos?
Mexican rice, black beans, or a simple green salad complement these tacos perfectly. For a complete fiesta, serve with homemade guacamole, tortilla chips, and elote (Mexican street corn). If you're looking for something lighter, a citrus-dressed cabbage slaw makes a refreshing side.
- → How spicy are these tacos?
As written, these tacos have a mild-to-medium heat level, depending on your jalapeño's spiciness. For a milder version, remove all seeds and membranes from the jalapeño or substitute with bell pepper. To increase the heat, leave some seeds in, add a second jalapeño, or include a dash of hot sauce in the marinade or as a topping.