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.
¼cupchicken stock (chicken broth or chicken bouillon)
3tablespoonsvegetable oil
2tablespoonscoconut aminos
½mediumlemon juice
½mediumlemon zest
1mediumyellow bell peppers (yellow capsicum) - any colour
2clovesgarlic
1tablespoonhoney
½teaspoonground mustard
½teaspoonginger - ground
½teaspooncilantro (coriander) - dried
½teaspoonparsley
¼teaspoonsalt
¼teaspoonground 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!