It’s absolutely fabulous weather in Atlanta right now – low humidity but still warm and sunny. I thought a lighter version of tacos sounded amazing! These tacos are served with a fresh mango salsa = muy deliciosa!!!
I’m really into using chicken thighs these days – they are moister than chicken breasts, less expensive and are quicker to cook. I buy boneless skinless ones at the Fresh Market near me.
Chicken Tacos with Mango Salsa
(Adapted from Clinton Kelly)
2 cups mangos, peeled, pitted, and finely diced (mangos are out of season here, so I used Fresh Market’s frozen chopped ones – they’re absolutely fabulous!)
1 red bell pepper, diced
1 red onion, diced
1 jalapeño, minced
1 cup chopped fresh cilantro
1/2 tsp salt
1 TBSP extra virgin olive oil
Juice of 1 lime (~ 2 TBSP)
1 TBSP ground cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
2 lb. boneless, skinless chicken thighs
8 flour or corn tortillas
In a medium bowl, combine the mangos, bell pepper, onion, jalapeño, cilantro, and salt.
Toss with the olive oil and fresh lime juice. Adjust the seasonings as needed. Cover and let stand at room temperature for at least 30 minutes.
In a small bowl, combine the cumin, onion powder, garlic powder, salt, and pepper.
Rub the spice mixture onto the chicken thighs. Set them aside for at least 10 minutes to marinate.
Preheat a grill to medium heat. Grill the chicken for 6-8 minutes on each side (until cooked through).
Remove from the grill and let rest for 5 minutes, then slice into strips.
Divide the chicken between 8 or so tortillas, and top each one with the mango salsa.
Hope you love these tacos as much as I do!