Grilled chicken, mango corn salsa, and fresh toppings make lively tacos for a quick and colorful meal.
# 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 - Mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a bowl. Coat chicken breasts evenly and marinate for at least 15 minutes or up to 2 hours chilled.
02 - Preheat grill or grill pan to medium-high. Cook chicken breasts for 6 to 7 minutes per side, or until thoroughly cooked and internal temperature is 165°F. Let rest for 5 minutes and slice thinly.
03 - Combine diced mango, corn kernels, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a medium bowl. Toss gently until well combined.
04 - Heat tortillas in a dry skillet or microwave until pliable and warm.
05 - Layer sliced grilled chicken on each tortilla and top with mango corn salsa, shredded red cabbage, and avocado slices. Serve immediately with lime wedges.
