what are we having for dinner?

Salsa

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)

Chicken Tacos

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.

 *All photos are mine unless otherwise noted.