For an excuse-proof plan to avoid ordering takeout, make the mango salsa ahead of time, buy pre-shredded cabbage, and put the chicken in the fridge to marinate the night before. With a little bit of prep work, home-cooked dinner has never been quicker!
- 2 boneless, skinless chicken breasts
- 3 tablespoons barbecue sauce
- 1 jalapeño pepper, seeds removed, diced
- 2 tablespoons cilantro, chopped
- 1 avocado, pitted, peeled and sliced
- 1 lime, juiced and divided
- 1 mango, peeled, pitted, and diced
- 2 tablespoons red onion, diced
- 6 corn tortillas
- ½ cup shredded cabbage
- 2 tablespoons plus 1 teaspoon olive oil
- Kosher salt
- Black pepper
In a ziploc bag, combine the chicken in barbecue sauce. Let marinate in the refrigerator for at least 15 minutes.
Rinse the jalapeño and cilantro. Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh, slice thinly, and squeeze half of the lime juice over it. Set aside. Dice the mango, red onion and jalapeño. Chop the cilantro.
Make Mango Salsa
In a medium bowl, combine the diced mango, diced red onion, diced jalapeño pepper, chopped cilantro, remaining lime juice, and 2 tablespoons olive oil. Taste and add salt and pepper as needed. Set aside.
Carefully char the tortillas on the stove by holding them with tongs over an open flame, about 30 seconds on each side. If you don't have a gas stove, wrap the tortillas in tin foil and warm them in the oven for about 5 minutes.
Heat 1 teaspoon olive oil in a grill pan over medium high heat. Remove chicken from marinade and grill until charred on the outside with an internal temperature of 165° F, about 6-8 minutes per side. Remove from pan and cut into slices.
Assemble tacos with a few slices of chicken, shredded cabbage, mango salsa, and 2 slices of avocado. Garnish with any remaining cilantro.
Pro Tip: Make sure to squeeze lime juice over the avocado to prevent it from browning. The acid in the lime juice will stop the avocado from turning brown from oxidization.