Chili Lime Marinated Chicken Tacos With Mango Salsa
Recipe type: gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: makes about 6-8 small tacos (using about 6 inch tortillas)
For the mango salsa:
  • 1 large mango, or two small (altufa) mangoes, cut into ½ inch cubes (approx. 1 cup cubed)*
  • 2-3 TBSP finely chopped red onion
  • 2-3 TBSP finely chopped red bell pepper
  • 2-3 TBSP finely chopped cilantro
  • ½ jalapeno, seeded and finely chopped
  • 1 TBSP fresh lime juice
  • small pinch of salt, to taste
For the chicken tacos:
  • 1 lb. chicken breasts, sliced (against the grain) into strips
  • juice and zest of one lime
  • 2 TBSP fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 TBSP honey
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. salt
  • ¼ tsp. ground cumin
  • 1 TBSP olive oil
  • corn tortillas, warmed in a dry pan or a warm oven (gluten-free -- or you can use flour tortillas if you prefer them and don't mind gluten)
For serving:
  • Mango salsa (above), fresh pico de gallo, sour cream (or plain, unsweetened greek yogurt, which I prefer), queso fresco, hot sauce, extra cilantro, lime wedges, etc., -- to taste
For the salsa:
  1. Mix everything together in bowl, and refrigerate in an airtight container until needed. Salsa can be made up to a day in advance.
For the chicken tacos:
  1. Cut the chicken into strips and place in a bowl, or a leak-proof plastic bag. Add the lime juice and zest, cilantro, garlic, salt, honey, and red chili flakes. Mix everything together, and marinate for at least 1-2 hours, or as long as 8 hours. (You can start the chicken marinating in the morning, then cook it in the evening after work.)
  2. When ready, heat a large non-stick skillet over medium high heat with the 1 TBSP olive oil. Add half the chicken to the pan (be careful not to crowd the pan too much), lifting the strips out of the marinade and letting any excess drain off. You want a little of the marinade in the pan to coat the chicken, but you don't want them swimming in it.
  3. Cook for 4-5 minutes, or until the strips of chicken are opaque all the way through when cut open. (Cooking time will vary depending on the size of the strips, and how hot your stove is, so adjust as necessary). Remove the strips when done, and add the remaining chicken to the pan. If the pan has become dry, add another drizzle of olive oil.
  4. Towards the end of cooking, the honey from the marinade should begin to caramelize and coat the strips. Toss all the strips in the pan to coat them in this sticky glaze just before serving.
  5. Serve chicken in warmed tortillas, with the mango salsa and any other toppings you like. I like mine with a small dollop of greek yogurt (in place of sour cream), and a sprinkling of queso fresco. You do you.
*you can find my tutorial for how to cube a mango, HERE.

Chili lime marinade adapted from THIS RECIPE, over at
Recipe by Will Cook For Friends at