Tequila-Lime Grilled Chicken Tacos with Fresh Mango Salsa

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Juicy grilled chicken marinated in tequila and lime, topped with homemade mango salsa for a bright, flavorful taco experience. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, boneless and skinless, tequila, lime juice 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

• 4 pieces (6 oz each) chicken breasts, boneless and skinless
• 1/4 cup tequila
• 1/4 cup (from about 2 limes) lime juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large mango, peeled and diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño, seeded and minced
• 8 small corn tortillas
• for serving lime wedges

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup tequila, 1/4 cup lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts, coating thoroughly, and marinate in the refrigerator for at least 1 hour.
2. Step 2: Meanwhile, combine 1 large diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 minced jalapeño in a bowl. Mix gently and refrigerate to meld flavors.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
4. Step 4: Warm 8 corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
5. Step 5: Slice grilled chicken thinly and assemble tacos by placing chicken slices on tortillas and topping with mango salsa. Serve immediately with lime wedges for squeezing.