Save Juicy grilled chicken is paired with a vibrant mango corn salsa and fresh toppings, all wrapped in warm tortillas for a refreshing and flavorful taco experience. These tacos are my go-to when I want something bright and satisfying that reminds me of summer cookouts and lazy Sunday afternoons. The combination of tender chicken, sweet mango, juicy corn, and a quick salsa creates a dinner that is both festive and weeknight easy.
Since making these on a whim after a trip to the farmer's market, I find myself craving the flavorful salsa and the juicy grilled chicken combo every time warm weather hits. Even my kids gobble these up, especially when they help assemble their own tacos.
Ingredients
- Chicken breast: The star protein for these tacos Pick pieces that are firm and pink with no off smell or discoloration
- Olive oil: Helps the seasonings stick and keeps the chicken juicy Use extra virgin for bold flavor
- Chili powder: Brings gentle spice and color Choose a fresh chili powder for the best flavor
- Ground cumin: Gives savory depth Look for ground cumin that smells earthy and not dusty
- Garlic powder: Adds subtle garlicky warmth Use pure garlic powder with no fillers
- Smoked paprika: Adds a hint of smokiness Spanish smoked paprika is richest
- Salt and ground black pepper: Make all the seasoning pop Use kosher salt and fresh cracked pepper if possible
- Lime juice: The marinade's brightness Pick limes that give a little when pressed
- Ripe mango: Delivers sweetness and juiciness Choose mangoes that yield gently to pressure and smell fragrant
- Corn kernels: Give crunch and a little burst of sweetness Use fresh off the cob if it is in season or good quality frozen or canned
- Red bell pepper: Adds fresh color and crunch
- Red onion: Gives a bite and color intensity Look for onions that are firm and not sprouting
- Jalapeño: Provides gentle heat Remove seeds and membranes for less spice
- Fresh cilantro: Brings herbal brightness Leaves should be vibrant green and not wilted
- Flour or corn tortillas: The taco wrap Look for soft and pliable tortillas Check labels if gluten free is needed
- Red cabbage: Crunchy and colorful Choose a vibrant, firm head
- Avocado: Adds creamy richness Pick an avocado that yields gently to the touch
- Lime wedges: Great for a zesty finish Pick limes that look glossy and heavy for their size
Instructions
- Marinate the Chicken:
- Combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a mixing bowl Whisk until smooth Add chicken breasts and turn to coat evenly Cover and marinate at room temperature for at least 15 minutes up to 2 hours in the fridge This quick marinade infuses the chicken and keeps it juicy during grilling
- Grill the Chicken:
- Preheat a grill or grill pan over medium high heat Lightly oil the grates Place chicken on the grill and cook for 6 to 7 minutes per side or until the chicken is cooked through and internal temperature reaches 74 Celsius 165 Fahrenheit Do not move the chicken too much during cooking so you get a good sear Rest cooked chicken on a cutting board for 5 minutes before slicing thinly
- Make Mango Corn Salsa:
- Dice the mango and red bell pepper finely Place in a medium bowl Add cooked corn kernels red onion diced jalapeño and chopped cilantro Squeeze in lime juice Sprinkle lightly with salt and pepper Gently toss everything together Taste salsa and adjust salt lime or jalapeño to your preference The flavors should be bright and a little sweet
- Prep the Garnishes and Tortillas:
- While the chicken is resting slice red cabbage and avocado Arrange lime wedges Warm tortillas in a dry skillet for about 20 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds so they stay soft and pliable
- Assemble the Tacos:
- Set up an assembly line Layer sliced grilled chicken onto each tortilla Top with a generous spoonful of mango corn salsa Add shredded red cabbage and sliced avocado Finish with a squeeze of lime Serve tacos right away
Save Mango is my favorite ingredient here I always loved its tropical flavor as a kid and now seeing my family reach straight for the bowl of salsa first makes these tacos extra special for me Every taco night turns into a festive occasion with this recipe
Storage Tips
Store any leftover chicken in an airtight container for up to three days in the fridge Salsa is best fresh but still bright and tasty up to twenty four hours later Warm tortillas right before serving so they stay soft and supple Never assemble the tacos ahead of time or the tortillas may get soggy
Ingredient Substitutions
Swap chicken for shrimp for a seafood twist or sliced grilled tofu for a vegetarian main Use pineapple if you cannot find ripe mango Try pickled onions for a tangy salsa variation or add cotija cheese for a salty bite Gluten free tortillas work well if you avoid wheat
Serving Suggestions
Serve tacos with a side of black beans and rice or a crisp green salad A drizzle of chipotle mayo or your favorite hot sauce gives extra pop If you want a party style taco night set out all toppings in little bowls and let everyone assemble their own just the way they like
Cultural Note
Mango corn salsa draws on Mexican coastal flavors where fresh fruit meets savory grilled meat While not traditional these tacos are inspired by the vibrant colors and festive spirit of street food markets I am always amazed by how a bit of fresh fruit elevates even everyday meals
Seasonal Adaptations
Use fresh corn and mango in summer for the freshest flavor In winter canned or frozen corn works just as well with citrus segments subbed for mango Add a pinch of chipotle powder to the marinade for a little warmth in colder months
Success Stories
I brought these tacos to a summer picnic and everyone asked for the recipe They have since become a favorite for last minute dinners and weekend barbecues Once you try the mango corn salsa you may find yourself putting it on everything from grilled fish to burgers
Freezer Meal Conversion
Marinate and grill the chicken in advance then slice and freeze it in meal prep containers Salsa must be made fresh on the day you plan to serve for the best flavor Freeze tortillas separately and defrost portions as needed Whenever I make a double batch I stash extra grilled chicken in the freezer so tacos come together in mere minutes
Save Mango corn salsa chicken tacos bring the sunny flavors of summer to any table. Serve right away for the best taste and enjoy every bite!
Recipe FAQs
- → How can I make these tacos gluten-free?
Use corn tortillas instead of flour tortillas to ensure your tacos are gluten-free. Always check packaging for hidden allergens.
- → Can I substitute another protein for chicken?
Yes, grilled shrimp or tofu work well as alternatives and absorb marinade flavors beautifully.
- → What toppings pair well with mango corn salsa?
Try shredded red cabbage, sliced avocado, lime wedges, chipotle mayo, or hot sauce for extra freshness and depth.
- → How spicy is this dish?
The jalapeño in the salsa adds mild heat. Adjust quantity or remove seeds to control spiciness.
- → Can I prepare components ahead of time?
Marinate the chicken and make salsa up to a day ahead for quick assembly. Warm tortillas before serving for best texture.