Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa
Servings 6
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.