Description
These Blackened Chicken Tacos with Mango Avocado Salsa combine smoky, spicy chicken grilled to perfection with a fresh, vibrant mango avocado salsa. The dish is enhanced by creamy chipotle lime sauce and crumbled queso fresco, making a deliciously balanced meal full of bold flavors and textures. Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Blackened Chicken
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 lb chicken breast, sliced in half lengthwise
Mango Avocado Salsa
- 1 mango, cubed
- 1 avocado, cubed
- 5 radishes, cubed small
- 1 jalapeno, minced
- ½ cup cilantro, finely chopped
- ½ lime, juice of
- 1 teaspoon olive oil
- 1 teaspoon honey
- ¼ teaspoon salt
Assembly
- 8-10 corn tortillas, warmed
- Lettuce, shredded
- Queso fresco or crumbled feta
- Chipotle lime sauce (creamy)
Instructions
- Prepare the Chicken: Halve the chicken breasts lengthwise to create thin, flat pieces. Combine smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper in a bowl. Place chicken in a separate bowl, drizzle with olive oil, then sprinkle the seasoning mix over the chicken. Toss or use your hands to evenly coat the chicken with the spices.
- Grill the Chicken: Heat a grill or cast iron grill pan over medium-high heat and brush the grates with oil to prevent sticking. Grill chicken pieces for 3-4 minutes on each side until cooked through and an internal temperature of 165°F is reached. The chicken should develop a deep color with a slightly crusted surface from the blackening spices. Remove and let rest for five minutes, then slice into thin strips.
- Make the Mango Avocado Salsa: In a bowl, combine cubed mango, cubed avocado, small diced radishes, minced jalapeno, chopped cilantro, and lime juice. Drizzle with olive oil and honey, then sprinkle with salt. Toss gently to combine all ingredients, ensuring the avocado remains intact but coated.
- Warm the Tortillas: Heat the corn tortillas until pliable and warm, either in a dry skillet or wrapped in foil in the oven.
- Assemble the Tacos: Spread a generous dollop of creamy chipotle lime sauce on each warm tortilla. Add a handful of shredded lettuce, a portion of the sliced blackened chicken, and a scoop of mango avocado salsa. Drizzle with additional chipotle sauce, sprinkle crumbled queso fresco or feta, add a squeeze of lime, and garnish with extra cilantro leaves if desired.
- Serve: Serve the tacos immediately while warm and fresh. Enjoy the vibrant flavors and textures in every bite—perfect for a lively meal with friends or family.
Notes
- For extra smoky flavor, use a cast iron grill pan or outdoor grill.
- The chicken can also be cooked on a stovetop skillet if a grill is unavailable, though grilling adds the signature char and crust.
- Adjust the amount of cayenne pepper to control heat level.
- Use fresh lime juice for best taste in the salsa and tacos.
- To make the dish gluten free, ensure tortillas are 100% corn without additives.
- Chipotle lime sauce can be homemade or store-bought.
- Leftover chicken and salsa can be stored separately in airtight containers for up to 2 days.
- To add more texture, try adding finely chopped red onion or corn to the salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
