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
1 tablespoon olive oil - for brushing tortillas
Citrus-Mango Marinade Ingredients
- 1 medium mango - ripe
8 ounces pineapple - chunks, tidbits, or crushed (225g)- 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 - about 1 tablespoon / 15ml
½ medium lemon zest - about 1 teaspoon- 1 medium capsicum - bell pepper ; any colour, ribs and seeds removed
2 cloves garlic - minced
1 tablespoon honey
½ teaspoon ground mustard
½ teaspoon ground ginger- ½ teaspoon dried cilantro leaves - dried coriander leaf
½ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
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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