Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa

We had friends coming for dinner and I wanted to make something healthy, tasty and quick. I have been craving a mango/black bean salsa for awhile and found a terrific recipe over at Closet Cooking. I thought the salsa would go really well with cilantro lime grilled chicken breasts wrapped up in a warm corn tortilla – I was right. The tacos were absolutely delicious! We all, kids included, loved these tacos. The sweet mangos made them extra special along with the creamy guacamole and tender and juicy chicken. The tacos went really well with the delicious Southwestern salad made by my friend Kyle. It was an amazing dinner with wonderful friends.

Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa:
Recipe and photos by For the Love of
Mango and Black Bean Salsa recipe adapted from Closet Cooking

Cilantro Lime Marinade:

  • Juice and zest of 3 small limes
  • 3-4 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • Sea salt and freshly cracked pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 4 boneless, skinless chicken breasts, trimmed of any fat

Place all ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.


Mango and Black Bean Salsa:

  • 2 large ripe mangos, peeled and chopped
  • 1 can of black beans, drained and rinsed
  • 2 green onions, chopped
  • 1 jalapeno, chopped (I removed the seeds and veins)
  • 1 handful of fresh cilantro, chopped
  • 1 tsp cumin
  • Juice of 1 large lime

Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.


Other Ingredients:

  • Corn tortillas, warmed
  • Cotija cheese
  • Sour cream
  • Guacamole
  • Salsa

Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.


View printable version of this recipe here – For the Love of

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2 Responses to “Cilantro Lime Chicken Tacos with a Mango and Black Bean Salsa”

  1. 1

    jackie @ marin mama cooks — July 27, 2012 @ 7:37 pm

    OMG! We made these tacos tonight for dinner and I just have to say that they were a HUGE hit with the family. The chicken was sooo good and was full of flavor! We made a different mango salsa, as my daughter wanted to replicate the one we had last weekend at our favorite fish spot, but I will try yours another time as it looks great.

    Tacos are so difficult to photograph, so I’m going to use the leftovers and try some different shots tomorrow. It’s so hard to get the perfect shot right before dinner when the family is waiting. I know you understand what I mean!

    Thanks for a great recipe. Everything I have tried on your blog is a HIT!



  2. 2

    cilantro lime chicken tacos with mango avocado salasa | Marin Mama Cooks — November 18, 2012 @ 7:58 am

    […] lime chicken tacos: recipe slightly adapted from for the love of cooking serves 4 to 6 printer friendly […]

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