Chicken Tacos with Mango Salsa

Fresh ingredients make the difference with this dish. Mango salsa pairs perfectly with the grilled chicken and can be altered easily to your liking.


  • 2 Boneless, skinless chicken breast
  • 2 Ears of corn
  • 1/2 Red onion, finely Sliced
  • 2 Ripe tomatoes, diced
  • 2 Garlic cloves, minced
  • 2 Large avocados
  • 1 Handful of cilantro, chopped
  • Corn tortillas OR butter lettuce leafs
  • Salt & pepper
  • Juice for 1 lemon
  • Limes, sliced for garnish
  • 2-3 Ripe Mangos
  • 1 Large red bell pepper


First, we are starting with the chicken breast. I love buying marinated chicken from Sprouts or other grocery stores. However those marinades, while delicious, can be heavy on the salt among other things.  Another great option is lightly coating the chicken with a little salt, pepper, and some cayenne pepper for heat. The salsa packs so much flavor that a simple seasoning on the chicken works great.

Turn your girl on high and allow it to preheat 5 minutes. Grill the chicken 5-6 minutes per side until cooked. If you can, invest in a thermometer. The thickest part of the chicken should read 165 degrees.  Once there, pull it off and let the chicken rest under some foil for a few minutes. DO NOT CUT RIGHT AWAY!! Those amazing juices will leave and the chicken will dry out.

For the salsa, I highly recommend throwing the corn, onion, and bell pepper on the grill. Yes, canned or frozen corn can work for this, but there is a HUGE difference in flavor. Take the husks off, wrap the corn in foil and grill it for 15-20 minutes while the chicken cooks. Let the corn cool so you can handle it, and slice the corn off. for the other veggies, sprinkle Olive oil on them and grill over the flame until you get nice black char marks.

In a large bowl, add your grilled corn, chopped tomatoes, minced garlic, grilled onion and pepper and stir to combine. add a little salt and pepper to taste.  Next, add the diced mango, avocado and cilantro. Carefully toss. If you are too rough, the avocados will turn to mush! you want avocado chunks, not a paste.

For the base, we use lettuce instead of tortillas. If you do prefer a tortilla, I recommend corn and I suggest grilling it for a few minutes. It adds another layer of flavor you will love.

Now, chop your chicken and add it to the lettuce (or corn tortilla) and put a big spoonful of the salsa on top and enjoy!