Grilled Chicken Tacos with Mango Salsa
Juicy grilled chicken topped with sweet, tangy mango salsa, crisp cabbage, and creamy avocado. Perfect for weeknight dinners, taco night, or summer cookouts—easy, fresh, and bursting with flavor!
Ingredients
For the Chicken
- 2 large chicken breasts about 1 lb
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Mango Salsa
- 1 ripe mango diced
- ½ red bell pepper diced
- ¼ red onion finely chopped
- 1 small jalapeño minced (optional)
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice
- Pinch of salt
For Assembly
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- ½ avocado sliced
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken
- Mix olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper in a bowl. Coat the chicken and let it marinate 15–30 minutes.
- Prepare Mango Salsa
- Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate until ready to serve.
- Preheat Grill
- Heat grill or grill pan to medium-high and lightly oil the grates.
- Grill Chicken
- Cook chicken 5–6 minutes per side until internal temperature reaches 165°F (75°C) and edges are slightly charred.
- Rest and Slice
- Let chicken rest 5 minutes, then slice or shred into bite-sized pieces.
- Warm Tortillas
- Heat tortillas on a skillet or grill for 30 seconds per side.
- Assemble Tacos
- Place chicken on tortillas. Top with cabbage, mango salsa, avocado, and cilantro. Serve with lime wedges.
Video
Notes
📝 Notes
- Use boneless, skinless chicken breasts or thighs for juicy grilled tacos.
- Marinate chicken with lime juice, olive oil, garlic, and chili powder for at least 30 minutes.
- Grill chicken over medium-high heat until fully cooked and lightly charred.
- Let the chicken rest for 5 minutes before slicing to keep it tender.
- Use ripe mango, red onion, cilantro, and lime juice for fresh, vibrant salsa.
- Warm corn or flour tortillas briefly on the grill for better texture.
- Add toppings like avocado slices, shredded cabbage, or queso fresco for extra flavor.
- Store leftover chicken and salsa separately in the fridge for up to 3 days.