Grilled Chicken Tacos with Mango Salsa Recipe
These Grilled Chicken Tacos with Mango Salsa offer a vibrant and flavorful meal combining tender, spice-marinated grilled chicken with a fresh, tangy mango salsa. Perfectly complemented by optional toppings like avocado, shredded cabbage, and queso fresco, this recipe is ideal for a quick and healthy dinner with a burst of tropical and smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade
- 1 lb boneless skinless chicken breasts (or chicken thighs)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mango Salsa
- 2 cups fresh mango, diced (about 2 ripe mangoes)
- ¼ cup red onion, finely diced
- 1 small jalapeño, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
To Serve
- 8 small corn tortillas (or flour tortillas)
- 1 avocado, sliced (optional)
- 1 cup shredded cabbage (optional)
- ¼ cup queso fresco, crumbled (optional)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir the ingredients thoroughly until well combined to create the marinade.
- Marinate the Chicken: Add the chicken breasts or thighs into the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 20 to 30 minutes, or up to 2 hours for enhanced flavor absorption.
- Make the Mango Salsa: In a separate mixing bowl, combine diced mango, finely diced red onion, chopped jalapeño, cilantro, lime juice, and salt. Gently mix to incorporate all ingredients well. Allow the salsa to sit for 10 to 15 minutes to let the flavors meld.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat and lightly oil the grill grates if necessary to prevent sticking. Grill the chicken for about 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Rest and Slice the Chicken: Remove the grilled chicken from heat and allow it to rest for about 5 minutes to retain juices. Then slice or chop the chicken into small pieces appropriate for filling tacos.
- Warm the Tortillas: Heat the tortillas in a dry skillet, on the grill, or briefly in the microwave until they become warm and pliable for easy assembly.
- Assemble the Tacos: Place a generous portion of sliced grilled chicken onto each warm tortilla. Top with a spoonful of mango salsa and add optional toppings such as sliced avocado, shredded cabbage, and crumbled queso fresco to enhance texture and flavor.
- Serve: Serve the tacos immediately accompanied by lime wedges for an extra burst of citrusy zest.
Notes
- Marinating the chicken longer (up to 2 hours) intensifies the flavor but avoid marinating overnight to prevent texture changes.
- If you prefer less heat, remove the jalapeño seeds before chopping for a milder salsa.
- For a gluten-free option, be sure to use corn tortillas instead of flour tortillas.
- Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to substitute chicken thighs for a juicier and more flavorful alternative.
Keywords: grilled chicken tacos, mango salsa, Mexican tacos, easy chicken recipe, healthy chicken tacos, summer tacos
