Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa

We had friends coming for dinner and I wanted to make something healthy, tasty, and quick. I have been craving a mango/black bean salsa for a while and found a terrific recipe over at Closet Cooking. I thought the salsa would go really well with cilantro lime grilled chicken breasts wrapped up in a warm corn tortilla – I was right. The tacos were absolutely delicious! We all, kids included, loved these tacos. The sweet mangos made them extra special along with the creamy guacamole and tender and juicy chicken. The tacos went really well with the delicious Southwestern salad made by my friend Kyle. It was an amazing dinner with wonderful friends.

How to Make Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa:

 

Cilantro Lime Marinade:

• Juice and zest of 3 small limes
• 3-4 tbsp olive oil
• 2 cloves of garlic, minced
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 4 boneless, skinless chicken breasts, trimmed of any fat

Place all ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.

Mango and Black Bean Salsa:

• 2 large ripe mangos, peeled and chopped
• 1 can of black beans, drained and rinsed
• 2 green onions, chopped
• 1 jalapeno, chopped (I removed the seeds and veins)
• 1 handful of fresh cilantro, chopped
• 1 tsp cumin
• Juice of 1 large lime

Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno, and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.

Other Ingredients:

• Corn tortillas, warmed
• Cotija cheese
• Sour cream
• Guacamole
• Salsa

Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices.

Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango, and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

 

View printable version of this recipe here – For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

Mango and Black Bean Salsa recipe adapted from Closet Cooking