Grilled Chipotle-Lime Chicken Tacos with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in smoky chipotle and zesty lime served in warm corn tortillas topped with fresh, sweet mango salsa. This mexican ready in about 55 minutes blends Boneless skinless chicken thighs, minced Chipotle peppers in adobo sauce, Lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 2 tsp minced chipotle peppers in adobo, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to coat and marinate for at least 30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and chicken is slightly charred. Remove and let rest 5 minutes.
  3. Step 3: While chicken rests, prepare mango salsa by combining 1 large diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small minced seeded jalapeño, and 1/4 tsp salt in a bowl. Stir gently.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly toasted.
  5. Step 5: Slice grilled chicken into strips and divide evenly among tortillas. Top with generous spoonfuls of mango salsa. Serve immediately.

Frequently asked questions

How long does Grilled Chipotle-Lime Chicken Tacos with Mango Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Chipotle-Lime Chicken Tacos with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Chipotle-Lime Chicken Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chipotle-Lime Chicken Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chipotle-Lime Chicken Tacos with Mango Salsa?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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