The Tangy Citrus Mango Grilled Chicken Tacos are a vibrant fusion of tropical fruit, bold seasoning, and grilled perfection — a culinary tribute to street food culture with roots in both Mexican and Caribbean cuisines. This recipe was inspired by my time in Mexico City, where I was captivated by the way locals brought their food to the streets, turning busy intersections into open-air kitchens. One memorable experience was watching street vendors fire up large charcoal grills, filling the air with the tantalizing aroma of sizzling, marinated chicken. These impromptu cooking stations were often run by families with Caribbean roots, and the unique flavor profiles they brought with them influenced everything from the seasonings to the vibrant marinade blends.
The idea behind these tacos was to capture that same sense of authenticity and flavor. The marinade is where the magic begins — a bright, tangy blend of ripe mango, pineapple, citrus juices, and aromatic spices. This tropical-inspired marinade speaks to the Caribbean influence I tasted in Mexico City’s street food. The sweet and slightly acidic fruits break down the chicken tenderloins just enough to make them tender and flavorful while keeping them juicy once grilled.
We also introduce elements like coconut aminos, mustard, ginger, cilantro, and parsley — creating a sweet-savory balance that elevates the dish. Grilling the chicken over high heat adds smoky depth and charred perfection, while brushing the grilled meat with reserved marinade ensures the flavor lingers with every bite. Adding grilled bell peppers not only brings a pop of color to the plate but also infuses every taco with roasted, peppery sweetness that balances the zing of the citrus.
One of my favorite moments when cooking this recipe is grilling the tortillas. That quick sear over the flames gives them just the right texture — soft with a slight crispness — and the perfect carrier for the bold fillings. While traditional Mexican tacos often use simple toppings, I encourage creativity here. You can top your tacos with grilled corn, sour cream, or your favorite salsa to suit your taste.
These Tangy Citrus Mango Grilled Chicken Tacos bring the world to your table — combining the street-side magic of Mexico City with Caribbean flavors in a dish that feels festive and fresh. Whether served at a summer barbecue, taco night, or simply as a delicious weeknight meal, this recipe is designed to transport you, bite by bite.
Most importantly, these tacos invite you to take your time, savor each flavor, and enjoy the culinary heritage behind the recipe. So fire up the grill and embrace this international flavor adventure — no passport required.
Tangy Citrus Mango Grilled Chicken Tacos
Ingredients
Chicken Ingredients
- 15 small chicken tenderloins
10 small corn tortillas
Citrus-Mango Marinade Ingredients
- 1 medium mango - ripe
8 ounces pineapple - chunks, tidbits, or crushed- ¼ cup orange juice
¼ cup chicken stock (chicken broth or chicken bouillon)
3 tablespoons vegetable oil- 2 tablespoons coconut aminos
½ medium lemon juice
½ medium lemon zest
1 medium yellow bell peppers (yellow capsicum) - any colour
2 cloves garlic
1 tablespoon honey
½ teaspoon ground mustard
½ teaspoon ginger - ground
½ teaspoon cilantro (coriander) - dried
½ teaspoon parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
- Peel and cube the mango and add it to a large bowl. Whisk the mango for about 30 seconds. This will break down the mango and turn it into a chunky liquid.
- Remove the ribs and seeds from the bell pepper and slice them into strips.
- Add the pineapple and the juice, stir to combine all remaining Citrus-Mango marinade ingredients.
- Reserve 1/3 cup of the marinade and set aside.
- 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 it could break the chicken down and change the texture.
- Clean your grill, then heat to 450 to 500 degrees, which was medium-high on my grill. Brush the grates with oil to prevent sticking.
- Add the chicken to the grill and cook the first side for 4 to 5 minutes. Flip the chicken and brush the tops with 1/3 cup of the reserved marinade (make sure this marinade never touched the raw chicken). Grill the second side for another 4 to 5 minutes.
- Add the bell peppers to the grill after the first time you flip the chicken. They will only take 5 or 6 minutes to cook.
- Remove the chicken and peppers to a plate and cover with tin foil, then a kitchen towel and allow to rest for about 10 minutes. Once it is done resting, mince the cooked chicken.
- 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 with chicken, grilled corn, sour cream and salsa!
