Grilled chicken, mango corn salsa, and vibrant toppings come together in fresh, satisfying tacos.
# Components:
→ Chicken Preparation
01 - 1.1 pounds boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - Juice of 1 lime
→ Mango Corn Salsa
10 - 1 ripe mango, diced
11 - 1 cup cooked corn kernels
12 - 1 small red bell pepper, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 small jalapeño, seeded and finely chopped
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ Assembly
18 - 8 small corn or flour tortillas, warmed
19 - 1/2 cup shredded red cabbage
20 - 1 avocado, sliced
21 - Lime wedges, for serving
# Directions:
01 - In a large bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, ground black pepper, and lime juice. Add chicken breasts, ensuring they are thoroughly coated. Cover and marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.
02 - Preheat a grill or grill pan to medium-high. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes on each side, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes. Slice the chicken thinly across the grain.
03 - While the chicken is grilling, in a mixing bowl, combine diced mango, cooked corn kernels, red bell pepper, red onion, jalapeño, fresh cilantro, lime juice, salt, and pepper. Gently toss to evenly distribute the flavors.
04 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave wrapped in a damp towel for 20 seconds until pliable.
05 - Add sliced grilled chicken to each warm tortilla. Top generously with mango corn salsa, shredded red cabbage, and avocado slices. Serve immediately with lime wedges on the side.
