These Blackened Chicken Tacos With Mango Salsa are the perfect flavor combo. Sweet, savory, spicy—everything you could ask for in a taco.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 6
Calories: 384kcal
Author: Emmy Clinton
Ingredients
12Corn Tortillas
6Chicken Thighs
Chipotle Chicken Marinade
1 Cup Orange Juice
½ CupFresh Cilantro
¼ Cup Coconut Aminos
¼CupLimejuiced
4 ClovesMinced Garlic
2TeaspoonsCumin
2TeaspoonsSmoked Paprika
1TeaspoonsChipotle Chili Powder
1Teaspoon Salt
½ Teaspoon Black Pepper
Mango Salsa
2Mangos
½ HeadPurple Cabbage
1Purple Onion
1CupCilantro
1Limejuiced
3ClovesGarlicminced
1Teaspoon 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!