Easy Chicken and Mango Salsa Tacos
Juicy grilled chicken breasts marinated in zesty citrus and spices pair perfectly with a refreshing, fiber-packed mango and peach salsa and crunchy red cabbage slaw. Served on warm tortillas, these tacos deliver a flavorful, balanced meal full of protein, good fats, and fresh produce, perfect for quick weeknight dinners or casual entertaining.
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.
