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 made a black bean and salsa recipe from Closet Cooking, and paired it with some chopped up cilantro lime grilled chicken breasts wrapped up in warm corn tortillas–I was right. The cilantro lime chicken tacos with a mango and black bean salsa were absolutely delicious! We all, kids included, loved these chicken tacos, and they paired nicely with a Southwestern salad, tortilla chips, and lots of salsa.

Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa

 

Cilantro Lime Marinade:

• Juice and zest of 3 small limes
• ¼ cup olive oil
• ¼ cup fresh cilantro, finely chopped
• 2 cloves of garlic, minced
• ½ tsp cumin
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 4 boneless, skinless chicken breasts, trimmed of any fat

Mango and Black Bean Salsa:

• 2 large ripe mangos, peeled and chopped
• 1 (15-oz) can of black beans, drained and rinsed
• 2 green onions, chopped
• 1 jalapeno, deveined & minced
• 1 handful of fresh cilantro, chopped
• Juice & zest of 1 large lime
• ½-1 tsp cumin, to taste
• Sea salt, to taste

Other Ingredients:

• Corn tortillas, warmed
• Cotija cheese
• Sour cream
• Guacamole
• Hot Sauce

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

Marinate the chicken by combining the lime juice & zest, olive oil, cilantro, garlic, cumin, onion powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a large zip-lock bag.  Add the chicken breasts and mix until they are evenly coated. Place in the refrigerator to marinate for 1-2 hours.

Meanwhile, prepare the mango and black bean salad by combining the mango, black beans, green onions, jalapeno, cilantro, lime juice & zest, cumin, and sea salt.

Cook the chicken by heating a grill pan over medium-high heat, coated with olive oil cooking spray.  Add the chicken breasts, and grill for 4-5 minutes on each side, until cooked through. Let the meat rest for at least 5 minutes before slicing it thinly.

Cook the corn tortillas over an open gas flame for 15-20 seconds on each side, or wrap them in a towel and microwave for 30 seconds, until pliable.

Prepare the tacos by layering the warmed tortillas with sour cream, sliced chicken, cotija cheese, mango, and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Grill Pan or Cast Iron Skillet

Ingredients

Cilantro Lime Marinade:

• Juice and zest of 3 small limes
• ¼ cup olive oil
• ¼ cup fresh cilantro finely chopped
• 2 cloves of garlic minced
• ½ tsp cumin
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• 4 boneless skinless chicken breasts, trimmed of any fat

Mango and Black Bean Salsa:

• 2 large ripe mangos peeled and chopped
• 1 15-oz can of black beans, drained and rinsed
• 2 green onions chopped
• 1 jalapeno deveined & minced
• 1 handful of fresh cilantro chopped
• Juice & zest of 1 large lime
• ½-1 tsp cumin to taste
• Sea salt to taste

Other Ingredients:

• Corn tortillas warmed
• Cotija cheese
• Sour cream
• Guacamole
• Hot Sauce

Instructions

• Marinate the chicken by combining the lime juice & zest, olive oil, cilantro, garlic, cumin, onion powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a large zip-lock bag.  Add the chicken breasts and mix until they are evenly coated. Place in the refrigerator to marinate for 1-2 hours.
• Meanwhile, prepare the mango and black bean salsa by combining the mango, black beans, green onions, jalapeno, cilantro, lime juice & zest, cumin, and sea salt.
• Cook the chicken by heating a grill pan over medium-high heat, coated with olive oil cooking spray.  Add the chicken breasts, and grill for 4-5 minutes on each side, until cooked through. Let the meat rest for at least 5 minutes before slicing it thinly.
• Cook the corn tortillas over an open gas flame for 15-20 seconds on each side, or wrap them in a towel and microwave for 30 seconds, until pliable.
• Prepare the tacos by layering the warmed tortillas with sour cream, sliced chicken, cotija cheese, mango, and black bean salsa. Serve with a side of guacamole and hot sauce. Enjoy.

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