Grilled chicken tacos with mango salsa are a juicy, vibrant meal that’s incredibly easy to make. Packed with flavor and fresh ingredients, these tacos are perfect for a family dinner or casual gathering. Their sweet and spicy mango salsa elevates each bite, making this recipe a must-try!
Table of Contents
The Best Grilled Chicken Tacos with Mango Salsa
Why You’ll Love These Grilled Chicken Tacos
These grilled chicken tacos are not just delicious; they’re also a healthy option for any meal. The grilled chicken is tender and juicy, contrasting beautifully with the crunchy cabbage slaw and sweet mango salsa. Each bite is a burst of flavor that your family will love. Plus, they’re quick to assemble, making them ideal for busy weekdays or fun weekend gatherings.
Ingredients for Grilled Chicken Tacos
For the Grilled Chicken Marinade
- 2-3 large chicken breasts
- 1 cup orange juice
- ¼ cup lemon juice
- ¼ cup lime juice
- ¼ cup olive oil
- 5 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
For the Crunchy Cabbage Slaw
- ½ head red cabbage, thinly sliced
- ¼ cup lime juice
- 2 tablespoons olive oil
- 3 green onions, sliced
- A handful of cilantro, chopped
- 1 teaspoon kosher salt
For the Sweet and Spicy Mango Salsa
- 1 mango, diced
- 2 peaches, diced
- ½ red onion, diced
- 2-3 jalapenos, to taste
- 1 orange bell pepper, diced
- 2 medium tomatoes, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- A handful of cilantro, roughly chopped
- ¼ cup lime juice
- 1 teaspoon sugar, optional
- Kosher salt, to taste
For Assembling Your Tacos
- Flour or corn tortillas
- Sliced avocado
- Cotija cheese
- Lime wedges
- Sliced cilantro
- Sliced jalapenos
How to Make Grilled Chicken Tacos with Mango Salsa
Prepare the Marinade and Marinate the Chicken
Start by whisking together the orange juice, lemon juice, lime juice, olive oil, minced garlic, kosher salt, oregano, cumin, and black pepper in a bowl. Submerge the chicken breasts in this flavorful marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours for maximum flavor.
Make the Cabbage Slaw
While the chicken marinates, prepare the cabbage slaw. Combine the sliced red cabbage, lime juice, olive oil, green onions, chopped cilantro, and salt in a bowl. This crunchy slaw can be stored in an airtight container for at least 30 minutes or overnight for best flavor.
Prepare the Vibrant Mango Salsa
Next, dice the mango, peaches, red onion, jalapenos, bell pepper, tomatoes, and green onions. In a large bowl, mix these diced ingredients with minced garlic, chopped cilantro, lime juice, sugar, and salt. Like the slaw, allow the salsa to sit for at least 30 minutes to let the flavors meld.
Grill the Chicken to Perfection
Preheat your grill to 400°F. Grill the marinated chicken for about 5-7 minutes on each side, ensuring the internal temperature reaches 165°F. This will guarantee that your chicken remains juicy and packed with flavor.
Rest and Slice the Chicken
Once grilled, remove the chicken from the grill and let it rest for 10 minutes before slicing. This resting period helps retain the juices within the chicken.
Warm the Tortillas
While the chicken rests, warm the tortillas on the grill for about 30 seconds on each side. This quick step makes the tortillas pliable and ready to hold all the delicious fillings.
Assemble Your Delicious Tacos
Now comes the fun part! Fill each tortilla with sliced chicken, a generous helping of cabbage slaw, and a scoop of mango salsa. Top with avocado, cotija cheese, lime wedges, cilantro, and jalapenos as desired. Each taco bursts with flavor and freshness!
Tips for Perfect Grilled Chicken Tacos
Ingredient Substitutions and Variations
You can easily customize your tacos. If preferred, substitute chicken with tofu or shrimp for a different protein. Canned pineapple can replace peaches, while poblano peppers serve as a milder alternative to jalapenos. If you can’t find red cabbage, green cabbage works just as well.
Making Ahead for Flavor
Preparing the slaw and salsa the night before allows the flavors to meld beautifully. This is great for meal prep or entertaining. Just remember to store them in airtight containers!
Salt Savvy: Using the Right Salt
For the perfect seasoning, use Diamond Crystal Kosher Salt. If you opt for table salt, reduce the amount by half. If your dish becomes too salty, add a splash of lemon juice to balance the flavors.
Storing Leftovers
Store any leftover slaw and mango salsa in airtight containers in the refrigerator. They should keep well for up to 3 days. Reheat the chicken gently, if necessary, before assembling more tacos.
Related Recipes to Try
- Chicken Fajita Meal Prep
- Chicken Fajitas
- Fiesta Chicken Bowl
- Teriyaki Chicken Bowl 2
- Chicken Fajita Bowls
- Teriyaki Chicken Bowl
FAQs
How do I make the mango salsa for grilled chicken tacos?
To make the mango salsa, dice one mango, two peaches, half a red onion, jalapenos, one orange bell pepper, and two tomatoes. Mix them with sliced green onions, minced garlic, chopped cilantro, lime juice, optional sugar, and salt. Let it sit to enhance flavors.
What is the best way to grill chicken for tacos?
The best way to grill chicken for tacos is to marinate it first, then grill it on medium-high heat until the internal temperature reaches 165°F. This keeps the chicken juicy and flavorful.
Can I substitute the chicken with another protein in this recipe?
Yes, you can substitute chicken with tofu, shrimp, or beef. Adjust the cooking time accordingly to ensure the meat is cooked through.
Conclusion
These grilled chicken tacos with mango salsa are not just a meal; they’re an experience bursting with fresh flavors. For more delicious recipes, you can explore our Pinterest page where you’ll find inspiration for every occasion. Enjoy cooking and savor every bite!
Grilled Chicken Tacos with Mango Salsa: A Fresh Delight
Equipment
- grill
- bowl
- airtight container
- Cast iron grill pan (alternative)
Ingredients
- 2-3 large chicken breasts
- 1 cup orange juice
- ¼ cup lemon juice
- ¼ cup lime juice
- ¼ cup olive oil
- 5 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
Cabbage Slaw
- ½ head red cabbage, thinly sliced
- ¼ cup lime juice
- 2 tablespoons olive oil
- Handful cilantro, chopped
- 1 teaspoon kosher salt
Mango Salsa
- 1 mango, diced
- 2 peaches, diced
- ½ red onion, diced
- 2-3 jalapenos, to taste
- 1 orange bell pepper, diced
- 2 medium tomatoes, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- Handful cilantro, roughly chopped
- ¼ cup lime juice
- 1 teaspoon sugar, optional
- kosher salt, to taste
Toppings
- Flour or corn tortillas
- Sliced avocado
- Cotija cheese
- Lime wedges
- Sliced cilantro
- Sliced jalapenos
Instructions
- Combine marinade ingredients: orange juice, lemon juice, lime juice, olive oil, minced garlic, salt, oregano, cumin, and black pepper.
- Marinate chicken breasts in the mixture for at least 30 minutes or up to 12 hours in the refrigerator.
- Prepare the slaw by mixing sliced red cabbage, lime juice, olive oil, sliced green onions, chopped cilantro, and salt. Refrigerate for at least 30 minutes.
- Make the salsa by combining diced mango, peaches, red onion, jalapenos, bell pepper, tomatoes, and green onions with minced garlic, cilantro, lime juice, optional sugar, and salt. Refrigerate for at least 30 minutes.
- Preheat your grill to 400°F. Grill the marinated chicken for 5-7 minutes per side, ensuring it reaches an internal temperature of 165°F.
- Remove the chicken from the grill and let it rest for 10 minutes before slicing.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by filling the warm tortillas with sliced chicken, slaw, salsa, and your favorite toppings.
Notes
- For best flavor, allow the slaw and salsa to marinate overnight. Use weight measurements for accuracy when possible, and note that Diamond Crystal Kosher Salt is recommended; reduce table salt by half. If a dish is over-salted, add acid like lemon juice to balance the flavor. A cast iron grill pan can be used as an alternative to an outdoor grill. Substitutions include canned pineapple for peaches