Fresh & quick these Grilled Chicken Tacos with Avocado Mango Salsa are sure to become a family favorite. I particularly like this recipe because the chicken uses a dry rub and the Salsa is a quickie so dinner can be on the table in no time at all – no need for a long marinade.
These soft tacos have a beautiful flavor with lots of interest but no serious heat so they’re perfect for family. They’re bright, fresh and a gorgeous blend of textures. Add a bit of sour cream and maybe a little taco sauce, perhaps a side of black beans, and you’ve got a great dinner – and a dinner on the healthy side.
If you want to infuse a little more flavor into the chicken you can have it all ready to go the evening before and let it hang out in the fridge until you’re ready to cook. And of course, if you don’t want to grill just make it stove-top. The Avocado Mango Salsa is best made shortly before serving – it can get a little mushy if it sits too long although the flavor’s still great.
Chicken Tacos are a great way to stretch a relatively small amount of chicken, but remember to stock up on chicken at sale prices. No sense in spending $4.99 a pound when it can be had at so much less. Package it up in Ziplocs, sized and labeled for specific meals and you’ll save freezer space.
If you want to save time, double the spice rub and the breasts and freeze, already rubbed with the dry rub, to cook for another meal, later.
Grilled Chicken Tacos with Avocado Mango Salsa
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon red pepper flakes
- 20 ounces (about) skinless, boneless chicken breast halves
- oil if cooking in skillet
- 1/2 lime, cut in wedges for serving – reserve other half for salsa
- 4 – 8 (8-inch) tortillas
- Sour cream and/or taco sauce for serving
Combine garlic powder, paprika, cumin, onion powder, black pepper, salt, cayenne and red pepper flakes.
Cut chicken breasts in half, horizontally, then rub the spice mixture over and into chicken. May be refrigerated up to overnight or frozen for later use.
Grill or pan-fry until done, two to three minutes per side depending on the size of the breasts. Rest five minutes. Cut into small chunks and place chicken in serving bowl, along with any accumulated juices.
Divide into tortillas, serve with Avocado Mango Salsa and lime wedges, sour cream and/or taco sauce if desired.
Avocado Mango Salsa:
- 2 tablespoons olive oil
- 1/2 to 1 minced jalapeno
- 1/2 lime, zested and juiced
- 1 tablespoon honey
- pinch of salt or to taste
- 1/2 diced peeled mango
- 1 avocado, diced
- 1 tomato, chopped or equivalent amount sliced cherry tomatoes
- 1/3 cup chopped red onion
- 2 tablespoons chopped fresh cilantro or parsley
In a medium-sized bowl, add oil and jalapeno. Mash roughly with the tines of a fork to release some of the natural oils in the jalapeno. Add the lime zest and juice, honey and pinch of salt and stir together.
Add the remaining ingredients and toss together. Refrigerate until ready to serve. Best served the same day.
from the kitchen of www.frugalhausfrau.com
The peels and normally discarded portions of many veggies and fruits can make a stop on the way to the compost or trash. Use them for your own naturally infused water.
You know I’ll be bringing this to our Throwback Thursday #34 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!