These tacos use minced grilled chicken tenderloins in a mango-pineapple-citrus marinade, loaded into charred corn tortillas with grilled bell peppers. The whole thing comes together in 40 minutes, which makes it a genuinely useful weeknight option rather than a weekend project.
What makes this version work
Two things matter here. First, the marinade does double duty — you mix it once, use most of it to marinate the raw chicken, then keep a separate reserved portion to brush on during grilling. That reserved portion never touches raw meat, so it’s safe to apply right before the chicken comes off the grill, and it gives you a fresh hit of fruit and citrus flavor that the heat would otherwise cook off. Second, mincing the chicken after grilling rather than before means you get real char and grill marks on the meat, not steamed ground chicken. You lose a little of the juice to the cutting board, but the trade-off in texture and flavor is worth it.
Troubleshooting
- Chicken sticks to the grill: Even with oiled grates, cold chicken fresh from the fridge grips the metal. Let the tenderloins sit at room temperature for 10 minutes before grilling and the problem mostly disappears.
- Marinade burns before the chicken is cooked through: The honey and fruit sugars scorch fast over high heat. If you see heavy blackening before the 4-minute mark, move the chicken to a slightly cooler zone on the grill rather than lowering the overall temperature — you still want the grill hot for the peppers and tortillas.
- Minced chicken turns dry: Chopping too finely after resting squeezes out the juices. Use a rough chop — small but not paste — and work quickly so the meat doesn’t cool down on the board before it goes into the tortillas.
- Tortillas tear when filled: Corn tortillas crack if they cool down after grilling. Fill them immediately, or stack them and wrap in foil while you mince the chicken so they stay warm and pliable.
- Bell peppers fall through the grates: Cut the strips wide — at least an inch across. Narrow strips slip through and char unevenly. A grill basket works too, but wide strips are faster.
Substitutions that actually work
- Coconut aminos: Low-sodium soy sauce works in the same quantity. It’s saltier, so taste the marinade before adding the extra salt called for in the recipe.
- Fresh vs. canned pineapple: Canned tidbits or crushed pineapple (with juice) are fine here — skip the garnish of fresh pineapple rings on the plate, not worth the extra dish.
- Chicken tenderloins: Boneless skinless chicken thighs hold up slightly better on the grill and stay juicier after mincing. Cut them into tenderloin-sized strips before marinating so the cook time stays the same.
- Ground mustard: Dijon mustard (about 1 teaspoon) substitutes cleanly and blends into the marinade without any texture issues.
- Corn tortillas: Small flour tortillas work if that’s what you have, but they don’t char as quickly — 10 to 15 seconds per side is enough.
Citrus Mango Grilled Chicken Tacos
This recipe for citrus mango grilled chicken tacos is a Mexican snack you'll love for sure. It has a unique combination of flavours that you'll instantly like.
Equipment
Charcoal or gas grill (or cast-iron grill pan)
Large mixing bowl
Instant-read thermometer
Silicone basting brush
Sharp chef’s knife and cutting board
Aluminium foil
Tongs (long-handled for grill use)
Ingredients
Chicken Ingredients
- 15 small chicken tenderloins - about 1.5 lb / 680g total
10 small corn tortillas
Citrus-Mango Marinade Ingredients
- 1 medium mango - ripe
8 ounces pineapple - chunks, tidbits, or crushed (225g)- ¼ cup orange juice
- 2 tablespoons coconut aminos
- 1 medium capsicum - bell pepper ; any colour, ribs and seeds removed
- ½ teaspoon dried cilantro leaves - dried coriander leaf
Instructions
- Peel and cube the mango, then add it to a large bowl. Mash vigorously with a fork or potato masher for about 30 seconds until it breaks down into a chunky pulp.1 medium mango
- Remove the ribs and seeds from the bell pepper and slice them into strips.1 medium capsicum
- Add the pineapple and the juice, then stir to combine all remaining Citrus-Mango marinade ingredients.8 ounces pineapple, 1/4 cup orange juice, 1/4 cup chicken stock, 3 tablespoons vegetable oil, 2 tablespoons coconut aminos, 1/2 medium lemon juice, 1/2 medium lemon zest, 2 cloves garlic, 1 tablespoon honey, 1/2 teaspoon ground mustard, 1/2 teaspoon ground ginger, 1/2 teaspoon dried cilantro leaves, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Reserve 1/3 cup of the marinade and set aside in a separate container.
- Add the chicken and coat with the marinade. Let it marinate for at least 20 minutes. You could leave it for up to 6 hours in the refrigerator. Any longer and the citrus acid could break the chicken down and change the texture.15 small chicken tenderloins
- Clean your grill grates, then preheat to 450–500°F / 230–260°C (medium-high). Brush the grates with oil using a wadded paper towel held with tongs to prevent sticking.3 tablespoons vegetable oil
- Add the chicken to the grill and cook the first side for 4 to 5 minutes. Flip the chicken and brush the tops with the 1/3 cup of reserved marinade (make sure this marinade never touched the raw chicken). Grill the second side for another 4 to 5 minutes.15 small chicken tenderloins
- Add the bell pepper strips to the grill after the first time you flip the chicken. They will only take 5 or 6 minutes to cook.1 medium capsicum
- Remove the chicken and peppers to a cutting board or plate. Check the internal temperature of the thickest tenderloin — it must read 165°F / 74°C. Cover loosely with aluminium foil, then drape a kitchen towel over the top and rest for 10 minutes. Once rested, mince the cooked chicken with a sharp knife.15 small chicken tenderloins
- While the chicken rests, brush both sides of your tortillas with olive oil. Add them to the grill and let them warm for about 20 to 30 seconds per side. Fill each warm tortilla with minced chicken and grilled bell pepper strips. Top with your favourite additions such as sour cream, salsa, or grilled corn if desired.10 small corn tortillas, 1 tablespoon olive oil
Notes
Storage: Refrigerate cooked chicken and peppers separately from tortillas in airtight containers for up to 3 days. Reheat chicken in a skillet over medium heat. Freezer: Freeze marinated raw chicken (without the reserved portion) in a zip-lock bag for up to 3 months. Thaw overnight in the refrigerator before grilling. Make-Ahead: Prepare the marinade and marinate the chicken up to 6 hours ahead — do not exceed 6 hours or the citrus acid will break down the meat’s texture. Substitution: Swap coconut aminos for low-sodium soy sauce or tamari (use the same quantity). For dairy-free tacos, skip the sour cream and use sliced avocado instead. Pro Tip: Reserve the marinade portion into a separate container before any raw chicken touches the bowl — this keeps it food-safe to brush directly onto the grilling chicken for maximum fresh fruit flavour. Marinating Time: Allow 20 minutes for marinating in addition to the active prep time. This is not included in the listed prep time.
Nutrition
Serving: 1servingCalories: 591kcalCarbohydrates: 57gProtein: 45gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 120mgSodium: 586mgPotassium: 1103mgFiber: 7gSugar: 23gVitamin A: 1611IUVitamin C: 75mgCalcium: 87mgIron: 2mg
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Frequently asked questions
How do I know the minced grilled chicken is fully cooked and safe to eat?
Check the internal temperature before you take the chicken off the grill — ground poultry needs to reach 165°F (74°C). Use an instant-read thermometer in the thickest tenderloin; if it reads 165°F, the rest are done too.
Can I marinate the chicken the night before to save time?
Yes, but cap it at 6 hours in the refrigerator. The acid from the citrus and pineapple starts to break down the protein past that point, and you end up with a mushy texture after grilling rather than a firm, choppable piece of meat.
Can I cook this without a grill — on a stovetop or grill pan?
A cast-iron grill pan over high heat works well. Get it fully preheated before the chicken goes in, and run the exhaust fan — the fruit sugars in the marinade smoke more than plain chicken would.
Can I use a blender for the marinade instead of whisking by hand?
Yes, and it’s actually faster. A 15-second blitz gives you a smoother marinade that coats the chicken more evenly. Just remember to pull out your reserved third-cup before the raw chicken goes in.
More mince recipes to try
- Colombian Chicken Cheese Empanadas
- Spiced Pork Mince Flatbreads
- Golden Colombian Beef Empanadas
- Andean Chicken Potato Locro
