Bold Southwest Grilled Chicken Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender grilled chicken seasoned with smoky spices served in soft corn tortillas topped with a refreshing mango salsa for vibrant texture and flavor. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, diced ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to form a marinade.
2. Step 2: Rub the marinade evenly over 1 lb boneless skinless chicken breasts and let marinate for at least 20 minutes at room temperature.
3. Step 3: Preheat a grill or grill pan over medium-high heat to 400°F. Grill the chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and the chicken is cooked through with grill marks.
4. Step 4: Remove the chicken from the grill and let rest for 5 minutes, then slice into thin strips.
5. Step 5: While the chicken rests, prepare mango salsa by combining 1 medium diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced jalapeño (if using) in a bowl. Mix gently.
6. Step 6: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
7. Step 7: Assemble tacos by placing sliced grilled chicken on each tortilla and topping with generous spoonfuls of mango salsa before serving.