Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}
User Reviews
4.8
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}
Description
This Chili Lime Tacos recipe starts by marinating chicken breasts in a chili and lime mixture that infuses smoky spices and acidity. Grilling imparts a charred flavor and cooks the chicken quickly, while pressure cooking provides a tender alternative texture enhanced by added broth. The chicken is sliced or shredded after resting.
The mango salsa combines sweet mango with crisp red bell pepper, sharp red onion, mild heat from jalapeño, and fresh cilantro, creating a vibrant, juicy topping with lime juice and a hint of cumin for depth. The avocado cream sauce smooths the ensemble with a creamy tang from sour cream and bright lime notes.
These tacos can be assembled in corn or flour tortillas or transformed into a main dish salad using romaine lettuce instead, adapting to different serving preferences. The components can be prepared ahead, easing meal assembly and allowing flavors to meld.
Notes suggest that the chicken can marinate up to 8 hours, and both salsa and avocado cream may be made in advance; pressure cooker instructions require low-sodium broth for safety. This flexibility ensures easy preparation while maintaining fresh flavors.
Ingredients
Chili Lime Chicken:
- 2-3 pounds chicken breast boneless skinless
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin ground
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt coarse
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 tablespoons lime juice from about 2-3 limes, fresh
Mango Salsa:
- 1-2 Mango peeled, pitted and diced (for about 1-2 cups chopped mango
- ½ cup red bell pepper small diced
- ½ cup onion red, finely chopped
- 1 jalapeño seeds and membraned removed, finely diced
- ½ cup cilantro chopped, fresh
- 1 tablespoon lime juice fresh
- ¼ teaspoon cumin ground
- Pinch salt
- Pinch black pepper
Avocado Cream Sauce:
- 2 avocado pitted and flesh scooped out
- ½ cup sour cream
- 2 tablespoon lime juice from about 2 limes, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- cilantro about 1/4 to 1/2 cup, handful, fresh leaves
- milk for consistency
Extras:
- tortillas for serving or turn it into a main dish salad with romaine in place of the tortillas
Instructions
- For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
- For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
- For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).
- To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.
Notes
- The chicken benefits from marinating up to 8 hours but can be cooked without marinating when pressed for time.
- Mango salsa can be prepared a day ahead and refrigerated to enhance flavor melding.
- Avocado cream sauce can be made several hours or up to two days before serving but may darken slightly over time.
- When using a pressure cooker, add at least ½ cup low-sodium chicken broth or water to ensure proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 706mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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