An easy dinner that’s full of flavor, you can’t go wrong: delicious chili-lime seasoned chicken paired with a fresh mango salsa, finished with an avocado “crema”. Serve on tostadas, soft taco shells, or scattered on nachos for a perfect meal!
Now listen, it’s very unlike me to post a recipe that uses summer produce in the dead of winter… but, I was at the grocery store last week and the mango’s all looked so perfect and I saw no other option. Enter these fabulous tacos, call them a “taste of summer”!
These are super simple to whip up and you can serve them any way your heart desires. Feel free to even mix up the protein; shrimp or fish would be delicious too!
Full recipe for this easy, healthy dinner is below. Enjoy friends!! <3
Chili-Lime Chicken:
1-1.5lb chicken thighs or breast, chopped into small cubes
1 tbsp olive oil
3 cloves garlic, grated
2-3 tsp chili powder blend (mild or spicy, based off preference)
2 tsp cumin
1 tsp onion powder
1 tbsp honey
Juice of one lime + more for serving
1/2 tsp salt, or more to taste
pepper to taste
Combine all marinade ingredients in a large bowl. Add chicken, toss to coat. Make sure chicken is coated in the chili powder, add a little extra if needed.
When time to cook, heat a large skillet over medium heat. Add 1 tbsp olive oil. Once oil is hot, add chicken and cook until browned (do this in batches if needed to avoid overcrowding the pan).
Once all chicken has browned a bit, add all chicken back to pan. Pour in a splash of broth or water to get all of the browned bits off the pan. Stir to coat chicken in the pan glaze. Keep warm over low heat.
Mango salsa:
1 large mango, diced
¼ cup cilantro, finely chopped (more to taste)
2-3 tbsp red onion, finely chopped
1 Roma tomato, finely diced (can omit if you’re not a tomato fan)
1 small jalapeno, very finely chopped
Juice of 1/2 lime
Salt
Combine all ingredients, stir well to combine. Taste, add/adjust ingredients as needed.
Avocado Crema:
2 hass Avocadoes
1 bunch cilantro, leaves and tender stems
1 clove garlic, roughly chopped
1 jalapeño, roughly chopped (remove seeds and ribs, unless you want it extra spicy!)
Juice of 1 lime
1/2 tsp cumin
Salt, to taste
Optional: Greek yogurt or sour cream for tang, to taste
Blend all ingredients in a high powered blender. Taste and adjust salt/lime juice to preference. Use a splash of milk or water to thin as needed.
To serve:
soft shells, hard shells, or tostadas
pico de gallo
pickled onions
sour cream, cotija cheese
extra cilantro
jalapeño slices
Lime wedges
Spread some avocado crema over each taco shell to hold the toppings into place. Add chicken + mango salsa, and top with whatever your heart desires!!
I hope you love this recipe! You guys know I’m a seasonal produce girl through and through, but I can’t help myself when it comes to a fruit salsa. TOO GOOD!!
If you like this post, make sure to check out my other recipes on my page, as well as on my Instagram @abigailsapron!
Have a wonderful weekend friends <3
With love,
Abigail