This grilled chicken taco recipe stands out for its vibrant combination of fresh, wholesome ingredients and bold flavors that come together quickly and easily.
The lean chicken breasts provide a high-quality source of protein, supporting muscle health and satiety, while the fiber-rich cabbage slaw and mango salsa boost digestion and add a satisfying crunch and natural sweetness.
Easy Chicken and Mango Salsa Tacos
Equipment
- 1 Grill pan
- 1 Instant thermometer
- 1 Sharp Chef’s Knife
- Mixing bowls (various sizes, 2–3 recommended)
- 1 Pair of Tongs
Ingredients
For the Grilled Chicken:
- 2 to 3 large boneless skinless chicken breasts
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 5 garlic cloves finely minced
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
For the Red Cabbage Slaw:
- ½ small head red cabbage thinly shredded
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 3 green onions thinly sliced
- A handful of fresh cilantro chopped
- 1 teaspoon kosher salt
For the Mango-Peach Salsa:
- 1 ripe mango peeled and diced
- 2 ripe peaches diced
- ½ red onion finely chopped
- 2 to 3 jalapeños seeded and diced (adjust to taste)
- 1 orange bell pepper diced
- 2 medium tomatoes chopped
- 3 green onions sliced
- 2 garlic cloves minced
- A handful of roughly chopped cilantro
- ¼ cup fresh lime juice
- 1 teaspoon sugar optional, for sweetness
- Kosher salt to taste
Serving Essentials:
- Flour or corn tortillas
- Sliced jalapeños optional
- Sliced avocado
- Crumbled cotija cheese
- Lime wedges
- Fresh cilantro leaves
Instructions
- Prepare the Cabbage Slaw: In a large bowl, combine the shredded red cabbage, lime juice, olive oil, sliced green onions, chopped cilantro, and kosher salt. Toss everything together until well coated. Transfer the slaw to an airtight container and refrigerate overnight to allow flavors to meld and the cabbage to soften slightly.
- Make the Mango-Peach Salsa: Finely dice the mango, peaches, red onion, jalapeños, bell pepper, and tomatoes into small uniform pieces.In a medium bowl, mix all the diced fruits and vegetables with the minced garlic, sliced green onions, chopped cilantro, lime juice, and sugar (if using). Season with kosher salt to taste. Cover and chill the salsa overnight for best flavor development.
- Marinate the Chicken: In a bowl or resealable bag, whisk together orange juice, lemon juice, lime juice, olive oil, minced garlic, kosher salt, oregano, cumin, and black pepper. Add the chicken breasts and ensure they’re fully coated. Cover or seal, and marinate in the fridge for at least 30 minutes, or overnight if you prefer deeper flavor.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat (around 400°F). Remove the chicken from the marinade and place it on the grill. Cook for about 5 to 7 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F. Use an instant thermometer for accuracy. Once done, let the chicken rest for 10 minutes to lock in the juices.
- Warm the Tortillas: Place the tortillas on the grill for about 30 seconds per side until they’re warmed and slightly charred. This adds a pleasant smoky flavor and makes them more pliable for assembling the tacos.
- Assemble and Serve: Slice the rested chicken into strips. Lay warm tortillas flat and add a generous portion of sliced chicken, followed by cabbage slaw and mango-peach salsa. Top with optional jalapeños, avocado slices, cotija cheese, a squeeze of lime, and fresh cilantro. Serve immediately and enjoy!
Notes
- For the freshest flavors, prepare the slaw and salsa at least a few hours before serving, or ideally the night before. This allows the ingredients to meld and develop richer taste profiles.
- Adjust the number of jalapeños in the salsa according to your spice tolerance. Removing seeds reduces heat.
- Using an instant-read thermometer ensures perfectly cooked chicken every time, preventing dryness or undercooking.
- Leftover slaw and salsa can be stored in airtight containers in the refrigerator for up to one week.
- This recipe is easily customizable with other fruits or vegetables like pineapple or cucumber in the salsa, or substituting chicken thighs for a juicier option.
The citrusy marinades and fresh herbs enhance flavor without extra calories, making this dish low in saturated fat and packed with good fats from olive oil.
It’s perfect for everyday meals because it’s fast to prepare, easily scalable for meal prep, and balanced enough to satisfy without heaviness.
Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for gatherings, these tacos offer a nutritious, colorful, and fresh option that appeals to all ages.
Must-Have Tools for Perfect Results
Grill Pan
Essential for achieving those perfect grill marks and smoky flavor indoors or outdoors.
Its ridged surface lets fat drip away, producing healthier, beautifully charred chicken.
A versatile tool for grilling veggies and meats all year round.
Instant Thermometer
Ensures perfectly cooked chicken every time by accurately measuring internal temperature (165°F for chicken).
Prevents undercooking or drying out, providing safe and juicy results. A must-have for reliable, precise cooking.
Sharp Chef’s Knife
Crucial for finely dicing fruits and vegetables in the mango salsa and thinly slicing cabbage for slaw.
Makes prep faster, safer, and more precise, improving overall presentation and texture.
Mixing Bowls
Handy for tossing slaw and salsa ingredients evenly.
Durable bowls in various sizes are kitchen staples for prep, marinating, and serving, simplifying multiple cooking tasks.
Tongs
Ideal for flipping chicken breasts on the grill pan without piercing the meat, preserving juices.
They also assist in assembling and serving tacos neatly, enhancing ease and control in the kitchen.
Chef’s Secrets for Flavorful Tacos
Achieving juicy, flavorful grilled chicken starts with a well-balanced marinade that combines citrus juices and aromatic spices.
The acidity in the orange, lemon, and lime juices tenderizes the chicken while infusing it with bright, zesty notes.
Be sure not to skip the marinating time — whether 30 minutes or overnight — as it’s essential for deep flavor penetration.
When grilling, using an instant-read thermometer is invaluable to prevent overcooking, keeping the chicken moist and tender.
Resting the chicken after grilling allows the juices to redistribute, enhancing texture and taste.
For the mango salsa, dicing the ingredients finely ensures a harmonious blend of sweetness, heat, and crunch in every bite.
Preparing the slaw and salsa ahead of time and letting them chill overnight not only develops richer flavors but also saves time on busy days.
Serving Suggestions to Impress Guests
These grilled chicken tacos are incredibly versatile and lend themselves well to a variety of accompaniments.
Serve them with warm flour or corn tortillas to suit your preference, and don’t hesitate to pile on fresh toppings like sliced avocado, tangy cotija cheese, and crisp jalapeño slices for added texture and flavor layers.
A squeeze of lime over the assembled tacos brightens the dish perfectly.
For a full meal, pair these tacos with Mexican street corn (elote), black bean salad, or a refreshing cucumber agua fresca.
They also work wonderfully as part of a taco bar for casual get-togethers, where guests can customize their own with diverse salsas, slaws, and garnishes.
Storage Tips for Freshness and Convenience
To keep your grilled chicken tacos tasting fresh and delicious, store the components separately.
The cabbage slaw and mango-peach salsa maintain their best texture and flavor for up to a week when kept in airtight containers in the refrigerator.
Store the cooked chicken wrapped tightly or in a sealed container and consume within 3 to 4 days.
When ready to eat, gently reheat the chicken to avoid drying it out—using a microwave covered with a damp paper towel or warming briefly on the grill or stovetop works well.
Avoid storing assembled tacos, as the tortillas can become soggy.
Preparing elements ahead of time and assembling right before serving ensures a vibrant, crisp taco experience.
Frequently Asked Questions (FAQs) Answered
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving on the grill. Just adjust the cooking time slightly, as thighs may take a bit longer to reach 165°F internally.
2. How spicy is the mango salsa?
The heat level depends on the amount of jalapeños used. You can reduce or omit the jalapeños if you prefer a milder salsa or remove the seeds to lessen the spice while keeping the flavor.
3. Can I prepare the salsa and slaw on the same day?
Yes, but it’s best to allow at least 30 minutes of marinating time for both to develop their flavors. For optimal taste, preparing them the night before is ideal.
4. What can I substitute for cotija cheese?
Feta cheese is a great alternative, offering a similar crumbly texture and salty tang. Queso fresco or even shredded Monterey Jack can also work well.
5. Are these tacos freezer-friendly?
The cooked chicken can be frozen in an airtight container for up to 2 months. However, the slaw and salsa do not freeze well due to their fresh, crunchy textures and are best prepared fresh or refrigerated.
