This is one of those dinners that instantly feels like summer — even if it’s just a random Tuesday night. The grilled chicken brings the smoky flavor, the mango salsa adds that sweet and tangy brightness, and the combo together? Total magic.

It’s quick, it’s colorful, and it’s always a hit — especially when I need something that feels fresh and a little fun without a lot of prep. Whether we’re eating outside on the patio or just trying to make dinner a little more exciting, these tacos never disappoint.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts

• 2 tbsp olive oil

• Juice of 1 lime

• 2 garlic cloves, minced

• 1 tsp chili powder

• 1 tsp cumin

• ¾ tsp salt

• ½ tsp paprika

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red bell pepper, diced

• ¼ red onion, finely chopped

• Juice of ½ lime

• 1–2 tbsp chopped cilantro

• Pinch of salt

Other:

• 8 small corn or flour tortillas, warmed

• Optional toppings: avocado, shredded cabbage, Greek yogurt or sour cream, hot sauce

Instructions

1. Marinate the chicken: In a bowl, whisk together olive oil, lime juice, garlic, and spices. Add chicken and toss to coat. Let sit for at least 20 minutes (or up to 4 hours in the fridge).

2. Make the mango salsa: Combine all salsa ingredients in a small bowl. Chill until ready to serve.

3. Preheat grill to medium-high (around 400°F). Grill chicken for 5–6 minutes per side, or until cooked through. Rest 5 minutes, then slice.

4. Assemble tacos: Layer sliced chicken into warm tortillas, top with mango salsa and any other toppings you like. Serve immediately.

Sarah’s Tips

• If you’re short on time, use store-bought mango salsa — it still tastes great.

• These make amazing leftovers for taco bowls the next day.

• Add a drizzle of creamy chipotle sauce or plain Greek yogurt for a cooling touch.

Nutrition (Per Serving – 2 tacos)

• Calories: 420

• Protein: 34g

• Carbs: 25g

• Fat: 21g

• Fiber: 3g

• Sugar: 9g