Pin Juicy grilled chicken meets a burst of summer flavors in these mango corn salsa chicken tacos, wrapped in warm tortillas with all the crisp toppings you crave. This is a taco night game-changer that comes together quickly yet feels like a sunny feast at any time of year. Each bite gets a little sweet, a little smoky, and plenty of fresh crunch, making this a favorite for both relaxed weeknights and casual get-togethers.
When I first made these tacos, it was for a backyard dinner with friends after a long day. The combination of juicy grilled chicken and that tangy-sweet salsa disappeared faster than I expected, and the recipe hasn&t left my dinner rotation since.
Ingredients
- Boneless skinless chicken breasts: Provide lean protein and stay tender with marinating Look for plump not dried out cuts for best texture
- Olive oil: Ensures juicy chicken and helps spices stick Choose extra virgin for best flavor
- Chili powder and cumin: Offer backbone warmth and earthiness Always check spices for freshness by aroma
- Garlic powder and smoked paprika: Add savory spice and smoky depth Smoked paprika brings authentic street taco flair so use Spanish style if possible
- Salt and black pepper: Essential for flavor balance and brightness
- Lime juice: Adds acidity and keeps things fresh Use freshly squeezed for brightest result
- Ripe mango: Delivers sweetness and juicy accents Test with a gentle squeeze ripe mango will give slightly and smell fragrant
- Cooked corn kernels: Brings pops of sweetness and color Grilled corn is best but canned or thawed frozen work in a pinch
- Red bell pepper: Provides crunch and extra vibrancy Choose one with glossy skin for crispness
- Red onion and jalapeño: Create a foundation of heat and aromatic bite Remove jalapeño seeds for less heat or leave them in if you like it spicy
- Fresh cilantro: Finishes with herbaceous lift Pick bunches with perky leaves not limp or yellowing
- Corn or flour tortillas: The vessel for everything Choose corn for gluten-free and check for flexible not cracking tortillas
- Shredded red cabbage and avocado: Give contrast in crunch and creaminess Slice cabbage as thinly as you can for texture
- Lime wedges: Add a finishing bright squeeze just before eating
Instructions
- Marinate the Chicken:
- Combine olive oil chili powder cumin garlic powder smoked paprika salt pepper and lime juice in a bowl Stir well to make a thick paste Place chicken breasts in the bowl turn to coat thoroughly Every inch should have spicy marinade coverage Cover and let sit for at least 15 minutes on the counter or up to 2 hours in the fridge The longer the chicken marinates the more pronounced the flavor
- Grill the Chicken:
- Preheat your grill or grill pan to medium high heat Make sure the cooking grates are clean and lightly oiled Place marinated chicken on the grill and cook for 6 to 7 minutes per side Try not to move them around too much as you want nice grill marks Flip once halfway through and grill until the internal temperature hits 74 degrees Celsius or 165 degrees Fahrenheit Transfer to a cutting board and rest for 5 minutes to let juices settle before slicing into thin strips
- Make the Mango Corn Salsa:
- While the chicken grills, use a sharp knife to dice mango red bell pepper and red onion Place them in a medium bowl Add cooked corn kernels finely chopped jalapeño chopped cilantro and fresh lime juice Gently toss to combine so the flavors mix but the mango keeps its shape Sprinkle in salt and pepper to taste Adjust flavors with more lime or cilantro if you like Let sit for at least 5 minutes for best flavor
- Warm the Tortillas:
- Place tortillas in a dry skillet over medium heat or microwave wrapped in a slightly damp towel for about 30 seconds This ensures they are soft pliable and ready for filling
- Assemble the Tacos:
- Lay warmed tortillas on a serving platter Place a layer of sliced grilled chicken down the center of each tortilla Top generously with mango corn salsa Add shredded red cabbage and avocado slices on each taco Serve immediately with lime wedges for squeezing
Pin The way the mango brightens up each bite is what first won me over. My kids love building their own tacos and adding extra salsa. This is the dish that always brings smiles to our table and gets everyone talking.
Storage Tips
Keep chicken and salsa in separate airtight containers in the fridge for up to three days This prevents the salsa from making the chicken soggy Only assemble tacos just before serving Leftover chicken works great sliced over salad or stuffed into wraps for lunch the next day
Ingredient Substitutions
Swap the chicken for shrimp tofu or even grilled portobello mushrooms for a vegetarian twist Not a fan of mango Try pineapple or peach for a different fruit salsa For extra heat add a few shakes of your favorite hot sauce or chipotle chili powder to the chicken marinade
Serving Suggestions
Serve tacos with a simple side of black bean salad or roasted sweet potato cubes For a bigger spread set out additional toppings like pickled onions crumbled cotija cheese or creamy chipotle sauce Family taco bar night is always a hit and everyone can craft their own
Cultural and Seasonal Context
Tacos have roots deep in Mexican cuisine filled with regional variety and inspired by the freshness found in local markets This version leans into summer with mango and corn but you can easily adapt it to whatever is best at your market any time of year
Pin Let your taco night shine with these easy grilled chicken tacos and vibrant mango corn salsa. Enjoy how quickly they disappear and bring everyone together at the table.
Recipe Questions & Answers
- → How do I make the chicken extra juicy?
Allow the chicken to marinate for at least 15 minutes, then grill and let it rest before slicing to retain juices.
- → Can I substitute the chicken with another protein?
Yes, grilled shrimp or tofu make great alternatives for pescatarian or vegetarian options.
- → Is the dish gluten-free?
When using corn tortillas, the dish is gluten-free. Check tortilla labels for hidden ingredients if needed.
- → Can I prepare the salsa ahead of time?
Yes, mango corn salsa can be made in advance and chilled for up to 4 hours for optimal freshness.
- → What toppings pair well with these tacos?
Avocado, shredded cabbage, lime wedges, chipotle mayo, or your favorite hot sauce enhance flavor and texture.
- → Are there spicy elements in the tacos?
Jalapeño and chili powder add mild heat, while additional hot sauce can adjust spice to your preference.