Mango-Lime Chicken Tacos with Cilantro Slaw
Juicy grilled chicken tossed in a mango-lime marinade, served in warm tortillas with a crisp cilantro slaw for bright flavor contrast. This mexican-inspired chicken ready in about 35 minutes pairs large, peeled and diced ripe mango, freshly squeezed lime juice, olive oil 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
- 4 (6 oz each) boneless skinless chicken breasts
- 1 large, peeled and diced ripe mango
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup Greek yogurt
- 1 tbsp honey
- 8 small corn tortillas
- for serving lime wedges
Instructions
- Step 1: In a blender or food processor, combine 1 large diced ripe mango, 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to create the marinade.
- Step 2: Place 4 boneless skinless chicken breasts in a shallow dish and pour the mango-lime marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Step 3: While the chicken marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup Greek yogurt, and 1 tbsp honey in a bowl. Toss to coat and set aside.
- Step 4: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.
- Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side. Slice grilled chicken thinly and assemble tacos by layering chicken and cilantro slaw. Serve with lime wedges for squeezing.
Frequently asked questions
How long does Mango-Lime Chicken Tacos with Cilantro Slaw take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Lime Chicken Tacos with Cilantro Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed lime juice from drying out.
Can I substitute ingredients in Mango-Lime Chicken Tacos with Cilantro Slaw?
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 Mango-Lime Chicken Tacos with Cilantro Slaw 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 Mango-Lime Chicken Tacos with Cilantro Slaw?
Mexican chicken 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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