Cilantro & Garlic Tacos with Mango Salsa

When I met The Man, he claimed to not like Mexican food. But I love Mexican food! Ok, I thought, this is a small concession that I can live with. But a life without Mexican food means no fresh salsas, no garlic and cilantro marinated meats, no cheesy saucy baked tortilla dishes….no Margarita Thursdays!? Ok, this was a bigger problem than I first thought!

Chicken Taco

His former experience with Mexican cuisine involved greasy, bland concoctions that contained suspect meat products and void of all vegetables. Yea, I would hate that too. When I think Mexican, I think fresh, full of complex flavors, and tons of color. Well it turns out that he doesn’t hate Mexican food – he just hates bad Mexican food! Phew! We dodged a bullet there…

Garlic & Cilantro Garlic & Cilantro Marinade

Let’s start with the meat. Whether I’m making chicken or steak tacos, I like to start with the same marinade – a cilantro and lime vinaigrette with a hint of spice and lots of citrus. After a few hours in the acidic and flavor punching bath, meat has no choice but to be tender and juicy. A few minutes on a hot grill, and you’ve got a fab foundation for a great taco.

Shredded Chicken

The choice of taco toppings is endless – sliced avocado, salsa, shredded lettuce, cilantro, cheese, corn salsa, guacamole, chipotle sour cream, diced tomatoes, sauteed onions and peppers….in fact, if you’re hosting a casual party, a taco bar is a great buffet idea! Tonight I’m gonna go with fresh mango salsa and sliced avocado (and probably a little cheese and sour cream too…). If you can’t find good fresh mango, frozen works alright too. It’s not quite as good – but it’s better than no mango salsa.

Mangoes Mango Salsa

Cilantro & Garlic Tacos

  • 1 1/2 Lb. boneless skinless chicken breasts
  • 1 C. cilantro and garlic marinade
  • Flour tortillas
  • Mango salsa
  • Sliced avocado
  • Shredded cheddar
  • Sour cream

Marinate chicken breasts in marinade for at least 6 hours. Remove from marinade and grill on medium for 15 minutes, or until cooked through. Allow meat to rest for 10 minutes, then shred with 2 forks.

Warm tortillas on the grill for about 1 minute per side. Alternately, heat them in the microwave for 30 seconds.

To assemble, place a scoopful of chicken on to warm taco shell. Top with mango salsa, 2 slices of avocado, a Tablespoon of cheese, and a small spoonful of sour cream.

Cilantro & Garlic Marinade

  • 1/2 onion, roughly chopped
  • 4 garlic cloves, smashed
  • 1 jalapeno, halved
  • Lime zest and juice, from 1 lime
  • Handful fresh cilantro
  • 1/3 C. orange juice
  • 1/3 C. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cumin

Combine all ingredients in a blender. Blend until everything is smooth and combined. Marinate chicken for at least 6 hours, preferably overnight. Makes enough marinade for 6 chicken breasts.

Mango Salsa

  • 1 mango, diced
  • 1/4 C. red onion, finely diced
  • 1/2 jalapeno, seeded and finely diced
  • Handful cilantro, chopped
  • Juice of one lime
  • 1 T. olive oil
  • Pinch of salt, pepper, and cumin

Combine all ingredients. Cover and refrigerate until needed.

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3 thoughts on “Cilantro & Garlic Tacos with Mango Salsa

  1. Duck – considering how much grilling you do year-round, you could save some money and a lot of hassle by switching your grill from propane to natural gas. Just divert The Man’s interest from old cars to new grills for a few minutes, and he can obtain the burner orifices and 15-ft gas hose needed to turn your grill into an always-ready machine. Imagine never having to swap out an empty propane bottle again, and natural gas is about one-third the price of propane…

    • Yea, I think we’ve talked about this before. The only problem – I don’t want a 3 year old and a gas line running on my porch at the same time! I will say this – since upgrading to a Weber grill, our gas consumption is less than half of what it used to be. The grill retains heat so well, I’d guess we only change the tank every 4 or 5 months. That’s pretty good considering how much we use it!

  2. Pingback: Cinco de Mayo Feast | The Highfalutin Duck

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