Grilled Tequila Lime Chicken Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy chicken marinated in tequila and lime juice, grilled and served in warm tortillas topped with fresh mango salsa for a sweet and tangy finish. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup tequila
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, diced mango
• 1/2, diced red bell pepper
• 1, seeded and minced jalapeño
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp fresh lime juice (for salsa)
• 8-10 corn tortillas
• 1/2 tsp salt (for salsa)

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Instructions

1. Step 1: In a bowl, combine 1/4 cup tequila, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk to create marinade.
2. Step 2: Add 1.5 lbs boneless skinless chicken thighs to marinade, turning to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Meanwhile, prepare mango salsa by mixing 1 large diced mango, 1/2 diced red bell pepper, 1 minced jalapeño, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp salt in a bowl. Set aside.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
5. Step 5: Let chicken rest 5 minutes, then slice into thin strips.
6. Step 6: Warm 8-10 corn tortillas on the grill for 20 seconds each. Assemble tacos by placing chicken strips inside tortillas and topping with generous spoonfuls of mango salsa. Serve immediately.