Grilled Chicken Mango Tacos (Printable Version)
# What You Need:
→ Chicken Marinade
01 -
1 lb (450 g) boneless, skinless chicken breasts
02 -
2 tbsp olive oil
03 -
1 tbsp lime juice
04 -
1 tsp ground cumin
05 -
1 tsp chili powder
06 -
½ tsp smoked paprika
07 -
½ tsp garlic powder
08 -
½ tsp salt
09 -
Freshly ground black pepper, to taste
→ Mango Salsa
10 -
1 large ripe mango, peeled and diced
11 -
¼ red onion, finely chopped
12 -
1 small jalapeño, seeded and minced
13 -
2 tbsp fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Salt, to taste
→ Tacos
16 -
8 small corn or flour tortillas
17 -
1 cup shredded red cabbage
18 -
½ cup sour cream or Greek yogurt (optional)
19 -
Lime wedges, for serving
# Steps to Follow:
01 -
In a bowl, whisk together olive oil, lime juice, cumin, chili powder, paprika, garlic powder, salt, and pepper. Add chicken and coat evenly. Marinate for at least 15 minutes (or up to 4 hours in the fridge).
02 -
Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
03 -
While the chicken cooks, prepare the mango salsa by combining mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently and chill until ready to serve.
04 -
Warm tortillas on the grill or in a dry skillet until pliable.
05 -
Assemble tacos by layering sliced chicken, shredded cabbage, and mango salsa. Add a dollop of sour cream or Greek yogurt if desired. Serve immediately with lime wedges.
# Additional Notes:
01 -
For added heat, leave the jalapeño seeds in or add hot sauce.
02 -
Substitute mango with pineapple or peach for a twist.
03 -
Pairs beautifully with a crisp lager or a citrusy white wine like Sauvignon Blanc.