Blackened Chicken Tacos with Mango Salsa
These Blackened Chicken Tacos With Mango Salsa are the perfect flavor combo. Sweet, savory, spicy—everything you could ask for in a taco.
Ingredients
- 12 Corn Tortillas
- 6 Chicken Thighs
Chipotle Chicken Marinade
- 1 Cup Orange Juice
- 1/2 Cup Fresh Cilantro
- 1/4 Cup Coconut Aminos
- 1/4 Cup Lime juiced
- 4 Cloves Minced Garlic
- 2 Teaspoons Cumin
- 2 Teaspoons Smoked Paprika
- 1 Teaspoons Chipotle Chili Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Mango Salsa
- 2 Mangos
- 1/2 Head Purple Cabbage
- 1 Purple Onion
- 1 Cup Cilantro
- 1 Lime juiced
- 3 Cloves Garlic minced
- 1 Teaspoon Salt
Garnish
- Green Onion
- Feta or Cotija Cheese
- Avocado
- Jalapeño for added spice
Instructions
- Preheat your oven to 425ºF and get out a cast iron skillet or baking dish to bake the chicken.
- Season the chicken in a marinade by combining orange juice, cilantro, coconut aminos, lime juice, minced garlic, cumin, smoked paprika, chipotle chili powder, salt, and pepper in a bowl. Add the chicken to the bowl and marinate for up to 24 hours in the fridge, if desired. I try to put it in the marinade about 2 hours before making this recipe.
- Make the mango salsa by chopping the mango, purple cabbage, purple onion, and cilantro. Add lime juice, salt, and minced garlic. Mix well and set aside.
- Bake the chicken for about 20 minutes, then broil for the last 5 minutes until cooked through.
- Let the chicken rest for 5 minutes, then slice or shred it.
- To assemble the tacos, divide the chicken among the tortillas and top with mango salsa, avocado, jalapeño, feta or cotija cheese, and fresh cilantro. Enjoy!