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.
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!
Nutrition
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
