Yucatan Chicken Tacos with Mango Salsa
Yucatan Chicken Tacos
  • 8 hrs
    Marinade Time
  • 20 min
    Prep Time
  • 10 min
    Cook Time
  • 6 to 8
    Servings

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Ingredients
  • 8 ea. 4 oz. Omaha Steaks Chicken Breasts
  • 1 recipe Yucatan Chile Honey Marinade
  • 1 recipe mango salsa
  • 24 flour tortillas
Yucatan Chile Honey Marinade:
* Yield 1 1/2 cups
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. paprika
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. Ancho Chile Powder (or your favorite chili powder)
  • 2 tsp. chopped oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. Cayenne pepper
  • 1/4 tsp. black pepper
Mango Salsa:
* Yield 1-1/2 cups
  • 1 cup mango, peeled, seeded and chopped 1/4"
  • 1/4 cup white onion, chopped 1/4"
  • 1 Tbsp. cilantro, chopped fine
  • 1 Tbsp. lime juice, fresh squeezed
  • 2 tsp. jalapeños, minced fine
  • 2 Tbsp. red bell peppers, seeded and 1/4" dice
  • 1/4 tsp. kosher salt
Preparation
  1. Marinate the thawed chicken breasts in the Yucatan Chile Honey Marinade 6-8 hours or over night.
  2. Prepare the mango salsa.
  3. Cook the chicken over a preheated grill until internal temperature reaches 165° F or about 3-4 minutes on each side.
  4. Slice the chicken and place on warm flour tortillas and top with mango salsa and serve.
Yucatan Chile Honey Marinade:

Combine all ingredients in a blender and blend for 1 minute.


Mango Salsa:

Combine all ingredients in a mixing bowl and mix well.