Description
Grilled Chicken Tacos with Mango Salsa
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
For the Mango Salsa:
1 ripe mango, diced
1/2 cup diced tomato
1/4 cup red onion, finely chopped
1 jalapeño, minced (optional)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For Serving:
8 small tortillas (corn or flour)
1/4 cup sour cream or Greek yogurt
Optional: Avocado slices, cotija cheese, lime wedges
Directions
Marinate the chicken: In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts. Let marinate for 15–20 minutes.
Make the salsa: In a separate bowl, combine mango, tomato, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss well and set aside.
Grill the chicken: Heat a grill or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side or until fully cooked (internal temperature 165°F). Let rest for 5 minutes, then slice into strips.
Assemble the tacos: Warm the tortillas. Layer each tortilla with grilled chicken, mango salsa, and a drizzle of sour cream or Greek yogurt. Add avocado slices and cotija cheese if desired.
Serve: Garnish with cilantro and serve with lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (2 tacos each)
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow this detailed process for perfect tacos every time. First, ensure your chicken breasts are of even thickness by gently pounding them. This guarantees uniform cooking. While the chicken marinates, prepare all your salsa ingredients. Dicing the mango, tomato, and onion to a consistent size ensures a perfect bite. When grilling, resist the urge to move the chicken constantly; let it develop a good sear for 5-6 minutes before flipping. Use a meat thermometer to confirm it has reached 165°F internally. Letting the chicken rest is non-negotiable, as it allows the juices to redistribute, keeping the meat moist.
Serving Suggestions
These vibrant tacos pair beautifully with simple sides. Serve with a light Mexican street corn salad, black beans simmered with garlic and cumin, or a crisp cabbage slaw with a lime vinaigrette. For a complete spread, offer bowls of extra toppings like pickled red onions, sliced radishes, or a spicy chipotle crema. A cold, light beer or a citrus-forward margarita perfectly complements the sweet and spicy flavors.
How-to Summary
In short: Marinate chicken with oil and spices. Dice and mix salsa ingredients. Grill chicken until fully cooked, then rest and slice. Warm tortillas and assemble with chicken, salsa, sour cream, and optional toppings like avocado and cheese.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes. The mango salsa can be made 2-3 hours in advance; store it in the fridge. The chicken can be marinated overnight for deeper flavor.
What if I don’t have a grill? A grill pan, cast-iron skillet, or even a standard non-stick skillet over medium-high heat works perfectly. You can also bake the chicken at 400°F for 20-25 minutes.
How do I pick a ripe mango? Gently squeeze it; a ripe mango will yield slightly to pressure and have a fragrant aroma near the stem.
Is there a substitute for sour cream? Greek yogurt is an excellent high-protein alternative. For a dairy-free option, try a thinned avocado crema or a cashew-based sour cream.
How should I store leftovers? Store chicken, salsa, and tortillas separately in airtight containers in the fridge for up to 3 days. Reassemble tacos after gently reheating the chicken.
Common Mistakes to Avoid
- Skipping the rest time: Slicing chicken immediately after grilling causes all the flavorful juices to run out, leading to dry meat.
- Over-marinating with lime: Only use lime juice in the salsa. Adding citrus to the chicken marinade for more than 30 minutes can start to “cook” the protein, giving it a tough, grainy texture.
- Using cold tortillas: Always warm your tortillas. It makes them pliable, enhances their flavor, and prevents them from cracking when folded.
- Overcrowding the salsa: Ensure your mango salsa is fresh and not sitting in too much liquid. If your tomato is very juicy, consider seeding it first.
Conclusion
These Grilled Chicken Tacos with Mango Salsa are a celebration of fresh, vibrant flavors and simple techniques. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal at home in about 30 minutes. The balance of smoky, spiced chicken with the sweet, tangy, and fresh salsa is truly irresistible. This recipe is a fantastic, healthy option for a quick weeknight dinner or a festive gathering with friends.