cilantro lime chicken tacos with mango avocado salsa

cilantro-lime chicken tacos with mango avocado salsaThese cilantro lime chicken tacos are the BOMB!  This is the recipe that I raved about in Friday’s mango avocado salsa post. If you like chicken and tacos, then you will love this recipe. These tacos were actually rated a 10+ in my house.  Everyone had 2 tacos, and some people (I’m not mentioning names) wanted a third. You know when people ask for thirds at dinner, then you have yourself a winner recipe! The chicken is so moist and flavorful from the cilantro lime marinade, and then top it with the mango avocado salsa, and BAMM, you have yourself an amazing taco!

This recipe is super easy to make, and pretty much a make-ahead meal, perfect for entertaining. You can marinate the chicken in the morning and then just grill it up that evening (don’t marinate it for more than 6 hours though). The mango avocado salsa literally takes 5 minutes to whip up.  

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cilantro lime chicken tacos with mango avocado salsa:

recipe adapted from for the love of cooking
serves 4 to 6 
  • 4 boneless, skinless chicken breasts, trimmed of any fat
  • juice and zest of 3 limes 
  • 3 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 small red onion or 1/2 of a large red onion, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh cilantro, chopped
  • sea salt and freshly cracked pepper, to taste
  • package of whole grain corn tortillas
  • cotija cheese or queso fresco
Click here for the mango avocado salsa recipe.
Prep all of your ingredients.  
Chop up your cilantro, zest and juice up your limes, mince your garlic and chop your red onion into small chunks.
You can either mince your red onion by throwing it into a food processor or mince it by hand.  I find it easier to just throw it in the processor, and let it do the work.
In a medium bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.  
Put the chicken breasts into a ziploc bag and pour in the mixture.  Zip up the bag, and give it a couple of shakes to make sure that all of the chicken breasts are evenly coated.  
Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours or up to 6 hours. 
Note:  I wouldn’t recommend marinating the chicken breasts for more than 6 hours, as they will get a bit rubbery.  If you want to make this a true make ahead meal and marinate it for more than 6 hours, then you can pick up some boneless chicken thighs.  They will take in the marinade beautifully and can handle marinating overnight or for more than 6 hours.     
Once the chicken has marinated, call upon your grill master to get the grill nice and hot.  
Grill the chicken breasts about 7 minutes per side, or until thoroughly cooked (when they reach an internal temp of 165 degrees).  Chicken breasts vary is size so it usually takes longer than 7 minutes per side, that is why I always test my chicken with a meat thermometer.  
DSC_0002Let the meat rest for at least 5 minutes, and then slice the chicken breasts into thin slices.  
While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.

These tacos are not complete without the mango avocado salsa, seriously, it adds so much flavor.  

mango avocado salsaTop each tortilla with the sliced chicken, mango avocado salsa, cotija cheese or queso fresco and some fresh cilantro.  My kids honestly loved this dish.  The chicken was super flavorful, and topped with the mango salsa, it was a real treat. cilantro-lime chicken tacos with mango avocado salsa

5 from 1 reviews
cilantro lime chicken tacos with mango avocado salsa
 
Author:
Recipe type: dinner
Cuisine: mexican
Ingredients
  • 4 boneless, skinless chicken breasts, trimmed of any fat
  • juice and zest of 3 limes
  • 3 tablespoons olive oil
  • 2 cloves of garlic, minced
  • ½ teaspoon ground cumin
  • 1 small red onion or ½ of a large red onion, minced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup fresh cilantro, chopped
  • sea salt and freshly cracked pepper, to taste
  • package of whole grain corn tortillas
  • cotija cheese or queso fresco
Instructions
  1. Prep all of your ingredients.
  2. Chop up your cilantro, zest and juice up your limes, mince your garlic and chop your red onion into small chunks.
  3. You can either mince your red onion by throwing it into a food processor or mince it by hand. I find it easier to just throw it in the processor, and let it do the work.
  4. In a medium bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
  5. Put the chicken breasts into a ziploc bag and pour in the mixture.
  6. Zip up the bag, and give it a couple of shakes to make sure that all of the chicken breasts are evenly coated.
  7. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours or up to 6 hours.
  8. Note: I wouldn't recommend marinating the chicken breasts for more than 6 hours, as they will get a bit rubbery. If you want to make this a true make ahead meal and marinate it for more than 6 hours, then you can pick up some boneless chicken thighs. They will take in the marinade beautifully and can handle marinating overnight or for more than 6 hours.
  9. Once the chicken has marinated, call upon your grill master to get the grill nice and hot.
  10. Once the chicken has marinated, call upon your grill master to get the grill nice and hot.
  11. Grill the chicken breasts about 7 minutes per side, or until thoroughly cooked (when they reach an internal temp of 165 degrees). Chicken breasts vary is size so it usually takes longer than 7 minutes per side, that is why I always test my chicken with a meat thermometer.
  12. Let the meat rest for at least 5 minutes, and then slice the chicken breasts into thin slices.
  13. While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
  14. These tacos are not complete without the mango avocado salsa, seriously, it adds so much flavor and can be made in 5 minutes.
  15. To see the recipe just go to my mango avocado salsa post.
  16. Top each tortilla with the sliced chicken, mango avocado salsa, cotija cheese or queso fresco and some fresh cilantro.

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Comments

  1. says

    I think your tacos look fabulous! Thanks for the kind words and the link. I am so glad the tacos were a big hit in your home.

  2. says

    I think the photo of the ingredients that you used is “screaming” at me the deliciousness of these tacos. I can imagine these tacos must be full of flavours especially the zest and tang from the limes 😀

  3. Megan says

    I made the Cilantro Lime Chicken Tacos for my family this week. My SUPER PICKY 8 year old son asked me to make this chicken every night of every week! I loved them, too. Mangoes don’t usually make it to my list of favorite fruits, but when combined with the other ingredients in the salsa recipe, they were to die for!

    • jackiegrandy says

      Hey Megan! I am so glad that the tacos were a success and I’m also glad that Oliver loved them. Now, I know what I can make up the next time he comes to a sleepover. I purchased a mango recently and it didn’t wow me over like it does in the summer. Was your mango ripe? You should definitely make these again in the later spring and summer when Mangos are at their peak. It will taste even better. Thanks for letting me know how they turned out for you! xoxo, Jackie

  4. Amanda says

    These were amazing! Thanks for the recipe! This is my third recipe I have tried from your blog and they are all amazing. I now have my mom and two sisters reading your blog as well :)
    Thanks!!
    Amanda

    • jackiegrandy says

      Hi Amanda! So glad you made and loved the tacos and that it’s your third successful recipe from the blog ! How I love to hear comments like yours :) Thanks so much for letting me know and for passing on my blog to your mom and sisters! Have a wonderful weekend! xoxo, Jackie

  5. Kelly C. says

    We made this over the weekend. It was AMAZING!!!!!!!!!!!!!!!! We added some diced jalapeno to the mix (we like it hot) Had it 2 days in row and tasted just as good the second day as it did the first. We will be making this again for sure.

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