Save to Pinterest Juicy grilled chicken meets a sweet and tangy mango corn salsa in these tacos that are always a crowd-pleaser for quick summer dinners or backyard gatherings. Wrapped in warm tortillas and loaded with fresh toppings, they strike the best balance of savory and fresh. I love making these when mangoes are in peak season – the vibrant salsa transforms simple chicken into something everyone wants seconds of.
The first time I made these was for a picnic with friends on a hot Sunday and they disappeared faster than I could assemble them. Now I reach for this recipe any time I want something colorful and satisfying but not heavy.
Ingredients
- Chicken breast: brings lean protein and stays juicy when marinated
- Olive oil: keeps the chicken moist and helps spices cling
- Chili powder: adds gentle heat and that signature taco flavor
- Ground cumin and smoked paprika: bring earthy depth and subtle smokiness opt for high quality spices for the best taste
- Garlic powder: is an easy way to build savoriness
- Fresh lime juice: gives a zesty brightness and helps tenderize the chicken
- Sea salt and black pepper: highlight all the flavors and keep it balanced
- Mango: adds natural sweetness and juicy bursts pick mangoes that yield slightly when pressed
- Cooked corn: brings crunch and a subtle toasted note fresh is ideal but frozen works well
- Red bell pepper: gives color and a crisp bite select firm and shiny peppers
- Red onion: for a pungent snack that tastes lively raw
- Jalapeño: adds just the right kick remove seeds for less heat
- Cilantro: ties everything together with herbal freshness always use fresh bunches for bright flavor
- Tortillas: serve as a warm and cozy wrapper choose corn tortillas for gluten free or flour for fluffiness
- Red cabbage: gives crunch and a pop of color try to slice it very thin
- Avocado: adds creamy richness look for ones that yield slightly at the tip
- Lime wedges: for that final squeeze of freshness
Instructions
- Marinate the Chicken:
- Combine olive oil chili powder cumin garlic powder smoked paprika salt black pepper and lime juice in a mixing bowl Whisk until blended Add chicken breasts and turn them in the marinade Ensure every surface is coated Cover and let the chicken sit for at least fifteen minutes at room temperature or refrigerate up to two hours for deeper flavor
- Grill the Chicken:
- Preheat your grill or grill pan over medium high heat Lightly oil the grates Place marinated chicken on the hot surface and cook six to seven minutes per side until grill marks appear and the chicken is no longer pink at the center Use a thermometer to check for seventy four degrees Celsius Rest chicken on a cutting board for five minutes then slice thinly against the grain
- Prepare Mango Corn Salsa:
- In a medium bowl add diced mango corn kernels diced red bell pepper chopped red onion minced jalapeño and chopped cilantro Squeeze fresh lime juice over the top Season with salt and pepper Gently toss with a large spoon until all ingredients are combined and the flavors meld Taste and adjust salt if needed
- Warm the Tortillas:
- Set a dry skillet over medium heat Heat each tortilla one at a time for about thirty seconds per side just until soft and pliable Alternatively wrap a stack in a damp paper towel and microwave in twenty second bursts until warm
- Assemble Your Tacos:
- Lay warm tortillas out on plates Scatter sliced chicken onto each one Spoon generous amounts of the mango corn salsa over the top Layer with shredded red cabbage and creamy avocado slices Serve immediately alongside fresh lime wedges for squeezing
Save to Pinterest My favorite ingredient is the fresh ripe mango Its sweetness makes the salsa extra special every time My son always tries to sneak extra bites of the salsa while I am chopping veggies and that has become our little kitchen ritual
Storage Tips
Store sliced chicken and salsa in separate airtight containers in the fridge for up to three days Tortillas can be kept wrapped at room temperature for two days or refrigerated To prevent the salsa from getting watery only add lime juice just before serving
Ingredient Substitutions
For a milder salsa use sweet bell pepper instead of jalapeño You can swap grilled shrimp or even sautéed tofu in place of chicken to make this pescatarian or vegetarian Try pineapple or peach in place of mango for a different twist Rotisserie chicken makes a super fast hack
Serving Suggestions
Pile everything on platters so everyone can build their own tacos I often add a bowl of black bean salad or seasoned rice on the side For a little extra zip a quick chipotle crema or your favorite salsa makes a great topper These also work well as lettuce wraps for a lighter spin
Cultural and Seasonal Context
These tacos are inspired by classic Mexican street food but with a bright fruity twist that feels summery They really shine during mango and corn season when produce is at its sweetest and freshest but canned or frozen corn helps make them a year round staple
Seasonal Adaptations
Switch the salsa base to roasted butternut squash in fall for a cozy variation Use grilled peaches if mangoes are not available in late summer Add pomegranate seeds or diced apple for a fun winter update
Success Stories
These tacos have quickly become a weeknight favorite in my family and my cousin requests them every Fourth of July My neighbor once made a double batch for a pool party and says they were the first platter to disappear at the table
Freezer Meal Conversion
Prepare the marinated chicken and freeze in a ziptip bag for up to two months Thaw overnight and grill as directed The salsa is best made fresh but you can dice and freeze the mango corn and peppers together for a head start
Save to Pinterest Serve these tacos fresh and warm for the best flavor The vibrant salsa keeps everything lively and pairs perfectly with juicy grilled chicken
Common Recipe Questions
- → How do I make chicken juicy when grilling?
Marinate chicken with olive oil, spices, and lime juice for at least 15 minutes. Grill until cooked through but not overdone, then let it rest before slicing to retain juices.
- → Can I use something other than chicken?
Absolutely! Try grilled shrimp, fish, or tofu for protein swaps, adjusting cooking times as needed for your choice.
- → What tortillas work best?
Corn tortillas offer a gluten-free option and authentic flavor, while flour tortillas are softer but may contain gluten.
- → Can I make mango corn salsa ahead?
You can mix mango corn salsa a day ahead. Store tightly covered in the refrigerator to keep it vibrant and fresh.
- → What toppings add more flavor?
Add chipotle mayo, hot sauce, pickled onions, or extra lime juice for a flavorful twist and extra zing to your tacos.
- → Are these tacos suitable for gluten-free diets?
Yes, as long as you use corn tortillas and check all ingredient labels for possible gluten additives.