Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa
Bursting with vibrant flavors and fresh ingredients, these Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa are the ultimate taco night upgrade. Tender, zesty chicken is marinated in a citrusy cilantro-lime blend with bold spices like cumin and chili powder, then grilled to perfection. The refreshing mango and black bean salsa adds a sweet yet tangy twist, complemented by the crunch of red bell peppers and a hint of jalapeño heat. Perfectly wrapped in warm tortillas and finished with optional toppings like creamy avocado or crumbly cotija cheese, these tacos are a flavorful fusion of savory, citrusy, and sweet. Quick to prepare and utterly satisfying, this recipe is a must-try for taco lovers seeking a fresh, healthy, and crowd-pleasing dinner option.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 3 tablespoons cilantro, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 large fruit ripe mango, diced
- 1 cup black beans, rinsed and drained
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 1 piece jalapeño, seeded and minced
- 2 tablespoons cilantro, chopped (for salsa)
- 2 tablespoons lime juice (for salsa)
- 0.25 teaspoon salt (for salsa)
- 8 pieces small tortillas
- 1 as desired optional toppings (cotija cheese, sour cream, avocado, etc.)
Instructions
In a large bowl, whisk together lime juice, lime zest, cilantro, olive oil, garlic, cumin, chili powder, salt, and pepper to create the marinade.
Pound the chicken breasts to an even thickness and add them to the marinade. Cover and refrigerate for 30 minutes to 2 hours.
While the chicken marinates, prepare the mango and black bean salsa. In a medium bowl, combine diced mango, black beans, red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if necessary. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by layering chicken slices on each tortilla. Top with mango and black bean salsa and any additional toppings you desire (e.g., cotija cheese, sour cream, avocado).
Serve immediately and enjoy your fresh, flavorful cilantro lime chicken tacos!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 50.8 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 756 mg | 58% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
