- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 340 kcal
Quick summary
“Light Mexican tacos with strips of chicken breast marinated in smoked paprika, cumin, and lime juice, quickly grilled on a hot griddle. Served in warmed corn tortillas with fresh mango, avocado, and jalapeño salsa.”
What you need to know
- The chicken breast marinated in olive oil with lime and spices browns quickly while retaining internal juiciness.
- The fresh sweet mango salsa with avocado and cilantro breaks the heat of the jalapeño pepper with freshness.
- Corn tortillas toasted in a dry skillet gain pliability and a characteristic toasted corn aroma.
Ingredients
Main
- g Chicken Breast
- units Corn tortillas
- tablespoons Extra virgin olive oil
- teaspoon Salt
- teaspoon Ground black pepper
- teaspoon Smoked paprika
- teaspoon Ground cumin
- tablespoons Lemon or lime juice
- unit Ripe mango
- unit Ripe avocado
- unit Red onion
- tablespoons Fresh cilantro
- unit Jalapeño pepper
- tablespoon Lemon or lime juice
Instructions
Principal
- In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, salt, black pepper, smoked paprika, cumin powder, and 2 tablespoons of lemon or lime juice. Mix well and let marinate for at least 15 minutes (ideally 30 minutes in the refrigerator). This infuses flavor deeply into the meat.
- While the chicken marinates, prepare the salsa. In another bowl, combine the chopped mango, chopped avocado, chopped red onion, fresh cilantro, and jalapeño pepper (if using). Add 1 tablespoon of lemon or lime juice and season with salt to taste. Mix gently and set aside so the flavors can harmonize.
- Heat a griddle or large skillet over medium-high heat. Add the remaining tablespoon of olive oil. When very hot, place the chicken strips in a single layer. Grill for 3-4 minutes on each side, or until they are golden and cooked through, without drying out. The professional technique is not to overcrowd the griddle to ensure good caramelization.
- While the chicken rests for a few minutes, heat the tortillas. You can heat them in a dry skillet for 30 seconds on each side, in the microwave wrapped in a damp cloth for 30 seconds, or directly over the stove flame (carefully) for a slight toast. Warmed tortillas are tastier and more pliable.
- To assemble the tacos, distribute the grilled chicken strips equally among the warmed tortillas. Then, add a generous portion of the mango and avocado salsa over the chicken. Serve immediately with additional lemon or lime slices and fresh cilantro, if desired. Enjoy a light and flavorful dinner.
- Remember that the freshness of the ingredients is crucial for the final flavor. The most common mistake is not tasting the salsa before serving; adjust the seasoning to your taste, adding more lemon or salt if necessary. The most important tip is to enjoy the process of creating and sharing this vibrant recipe!
Chef's tips
- Grill the chicken strips on a very hot griddle in a single layer for 3 to 4 minutes without stirring to brown well.
- Cut the avocado and mango into uniform medium cubes and toss in lemon juice to prevent oxidation.
- Heat the corn tortillas for 30 seconds on each side until they are flexible and stack in a clean cloth.
Variations
- Add fresh goat cheese or crumbled cotija cheese over the tacos assembled at the time of serving.
- Add strips of thinly sliced red cabbage to give crispy crunch to the chicken tacos.
- Finish with a drizzle of homemade sour cream whipped with lime zest over the mango salsa.
Substitutions
- Corn tortillas can be substituted with thin wheat tortillas or lettuce leaves for a low-carb version.
- The chicken breast can be replaced by boneless thighs, cleaned medium shrimp, or strips of pork loin.
- The jalapeño pepper can be swapped for finger chili without seeds for a milder heat.
How to store
Keep the grilled chicken strips in a closed container in the refrigerator for up to 3 days. Store the tropical salsa in a separate glass jar with plastic wrap adhered to the surface for up to 24 hours.
Can it be frozen?
Freeze only the raw marinated chicken breast strips in a proper bag for up to 60 days. Do not freeze the fresh mango and avocado salsa, as they lose texture and darken.
What to serve with
It goes well with traditional refried black beans, Mexican rice with tomato, guacamole, and Mexican beer with lime.
Frequently asked questions
Does the jalapeño pepper make the dish excessively spicy?
Remove all seeds and internal white ribs from the jalapeño before chopping; This removes the burning heat and preserves the aromatic vegetable flavor of the pepper.
How to prevent corn tortillas from breaking when folding the taco?
Corn tortillas need prior heating; pass through a very hot dry skillet for 30 seconds on each side and keep covered in a kitchen towel until filling.
Can I use frozen mango to prepare the fresh salsa?
Ideally, the mango should be firm; frozen pieces release water when thawing and soften too much, leaving the salsa soggy instead of crispy and fresh.
How to prevent chicken breast strips from getting dry on the griddle?
Cut the strips with uniform thickness, do not let them cook beyond 6 minutes in total and remove from the hot skillet as soon as the center loses the pink tone while keeping the internal juice.
