Grilled chicken tacos with mango salsa, cabbage slaw, and chipotle sour cream. This fresh and vibrant take on tacos is sure to win you over!
These grilled chicken tacos get an incredible zip of sharpness from tequila, and a bunch of sweetness from a zingy, mango salsa.
Throw in a homemade chipotle sour cream, and you’ll have a texture-filled taco night that’ll rival anything you’d find at an authentic Mexican restaurant!
I’ve crossed over into full-on taco obsession recently. Bring me just about any taco (complete with salsa and homemade guacamole), and I’m in.
But these grilled chicken tacos with mango salsa, crisp cabbage slaw, and creamy chipotle sour cream? Well, these might just take the top spot in my so-called taco arsenal.
The chicken arrives smoky and charred, the mango salsa pops with juicy sweetness, and the slaw has an irresistible crunch that rounds things off beautifully. The chipotle sour cream steals the show with the cool yet spicy kick that every taco deserves.
The tequila-spiked marinade gives the chicken a serious zing and a slightly boozy kick. Trust me when I say it all comes together like a party in your mouth.
So, whether you’re grilling outdoors or staying cozy inside with a pan on the stovetop, this recipe is on it with bright colors and a whole host of authentic flavors!
Ingredients For Grilled Chicken Tacos
Chicken Thighs: I don’t usually use chicken breast meat for grilled chicken tacos as they tend to dry out. These thighs keep things juicy and tender! Nevertheless, if you prefer chicken breasts, feel free to switch out the boneless skinless chicken thighs for breasts.
Tequila (Optional): Adds a subtle, smoky-sweet depth to the chicken. It’s my secret marinade shortcut that just whispers “fiesta”.
Avocado Oil: I find this more neutral than olive oil, and it’s ideal for high-heat cooking as it doesn’t burn. It’ll give your chicken a gorgeous sear, too!
Ground Paprika: It’s warm, earthy, and has just the right amount of pepperiness to make those chicken thighs sing.
Onion Powder: This little pantry staple infuses flavor into the chicken without any chopping.
Garlic Powder: A bold and aromatic flavor that also makes these tacos smell amazing.
Dried Oregano: Gives the tacos a pop of herby goodness that balances the spices with a hit of brightness.
Sea Salt: Enhances every other flavor. Just a pinch is enough!
For the Mango Salsa
Fresh Mango: The sweet and juicy centerpiece! Mango chunks bring that signature, tropical sweetness to the salsa that I can’t get enough of.
Fresh Lime Juice: Tangy, zesty, and vibrant. Lime ties the salsa together and keeps it tasting fresh.
Jalapeño: Brings just enough spice to the table to balance those sweet mangoes. Add more if you’re a heat-lover, or keep it mild!
Garlic (Optional): Adds a savory undertone that deepens the salsa’s flavor.
For the Cabbage Slaw
Red Cabbage: Crisp, crunchy, and just gorgeous. It adds color and freshness to every bite!
Lime Juice: A tangy and refreshing addition to our slaw that also softens the cabbage slightly.
Sea Salt: To taste.
For the Chipotle Sour Cream
Sour Cream: Cool and creamy enough to save your taste buds from all that smoky chipotle heat! Try avocado crema or yogurt-lime sauce in place of chipotle sour cream if you like.
Chipotle Chilis in Adobo Sauce: The smoky star that gives the sauce its fiery depth.
For Serving
Fresh Cilantro: I love cilantro as it’s fresh and bright enough to balance the savory flavors from our taco mix. Just leave this out if you get a soapy taste from it!
Tortillas: The vehicle for all of this deliciousness. I personally prefer corn tortillas, but soft flour tortillas are great too!
Avocado: These smooth, buttery slices of goodness are great for cooling down the more intense spices in this recipe. Plus, they add a creamy mouthfeel to our tacos.
Recipe Customizations
- Swap in fish, shrimp, or tofu for a different protein base.
- No outdoor grill? Use a grill pan or cast-iron skillet instead! You should get a similar result, but just keep an eye on cooking times.
- Skip tortillas and serve over rice or greens for a fresh taco bowl spin! Hey, I’m all for switching things up.
- Add your favorite homemade salsa or pico de gallo on top.
Recipe Tips
- Let the chicken soak for at least 1 hour, but 8 hours is even better if you can plan ahead! Trust me, it really increases the depth of flavor here.
- Let the grilled chicken rest for 10 minutes before slicing to keep it juicy.
- Don’t over-marinate the slaw. Just use enough lime juice to bring brightness without any sogginess!
- Heat your tortillas on the grill or skillet quickly before serving. This will help them fold without cracking.
- I always slather on sauce first, then slaw, chicken, salsa, and avocado for easy-to-hold, no-fall tacos!
How to Make Grilled Chicken Tacos
Combine the chicken, oil, tequila, and spices in a bag or bowl.
Mix well (by shaking the bag or mixing!) and marinate in the fridge for at least an hour (but up to 10!).
When you’re ready to cook, grill the chicken over medium-high heat for 3 to 4 minutes per side until cooked through.
Let it rest for a few minutes, then slice.
Make the mango salsa by stirring the mango, lime juice, onion, jalapeño, garlic, and a pinch of salt together in a bowl. Refrigerate the salsa until you serve.
Make the slaw by mixing the cabbage with lime juice and salt. Massage it gently with your hands for a couple of minutes until the cabbage softens and brightens.
For the chipotle sour cream, stir the sour cream, chipotle chilis, and salt together until smooth.
Warm up your tortillas. Then, spread some chipotle sour cream inside each one and add slaw, sliced chicken, and mango salsa.
Finish with avocado and cilantro (or any other toppings you like!).
These tacos are fresh, bold, and absolutely layered with flavor. So, they’re bound to become a key part of your recipe rotation!
Craving more Mexican-inspired goodness? You might also love these gems.
More Mexican Favorites:
- Mexican-Inspired Ground Beef and Cabbage Bowls
- Roasted Vegetable Stacked Enchiladas
- Mexican Ground Beef and Zucchini Skillet
- Mexican Picadillo
- Mexican Shredded Chicken
Grilled Chicken Tacos with Mango Salsa
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts see note*
- 2 tablespoons tequila optional
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
For the Mango Salsa:
- 2 mangos peeled, pitted and chopped
- 2 tablespoons fresh lime juice
- 1/4 cup red onion finely chopped
- 1 large jalapeno seeded and finely chopped
- 1 small clove garlic optional
- 1 pinch sea salt to taste
For the Cabbage Slaw:
- 3 cups red cabbage thinly sliced
- 2 tablespoons lime juice to taste
- 1/4 teaspoon sea salt to taste
Chipotle Sour Cream:
- 1 cup sour cream
- 2 whole chipotle chilis in adobo sauce chopped
- 1 pinch sea salt
For Serving:
- corn or flour tortillas
- 1 avocado sliced
- 1/2 cup cilantro chopped
Instructions
Prepare the Chicken:
- Add all ingredients for the chicken to a zip lock bag and shake well to combine. Marinate in the refrigerator at least 1 hour, up to 10.
- When you’re ready to grill the chicken, preheat your grill to a medium-high setting. Place the chicken breasts on the preheated grill and grill 3 minutes, until dark grill marks appear. Flip and grill another 3 minutes, or until chicken is cooked through (the internal temperature should reach 160 degrees F, and the chicken should feel firm when poked).
- Transfer chicken to a cutting board and allow it to rest 10 minutes before slicing.
Make the Mango Salsa:
- Add all ingredients for the salsa to a mixing bowl and stir well to combine. Refrigerate until ready to use.
Make the Cabbage Slaw
- Add ingredients for the slaw to a mixing bowl. Use your hands to massage the lime juice into the cabbage until the cabbage turns a brighter purple, about 2 to 3 minutes. This process helps break down the fibers in the cabbage and makes it easier to chew. Refrigerate until ready to use.
Prepare the Chipotle Sour Cream
- Add ingredients for the chipotle sour cream to a small bowl and stir until well-combined. Taste for flavor and add more sea salt and/or chopped chipotle chilis to taste. Refrigerate until ready to use.
Make the Tacos
- Heat the tortillas in the microwave or on the stove top. Smear each tortilla with desired amount of chipotle sour cream, then top with cabbage slaw, sliced grilled chicken, and mango salsa. Serve with sliced avocado and cilantro if desired.
I made these and tried the unsweetened coconut yogurt instead of sour cream. This was one case where it actually worked well, probably because of the chipotle. I usually think the yogurt substitution is a fail because it is too tangy. Everything else is so delicious in this recipe that : 1) this time, it added to the flavor. Just used it sparingly, and 2) you really don’t even need the sauce if you make it a few days ahead…everything is well seasoned and tasty on it’s own.
These look so fresh and delicious!
Thank you, m’dear! 😀
Ohh I’ve never tried marinating chicken in tequila! So intrigued to try this 🙂
It’s sooooo good! Hope you enjoy! xo
Any suggestions to sub out the sour cream, possibly with yogurt? I love it but can’t do dairy. Silk makes a plain yogurt that is similar to a greek yogurt. Could you mix something together with that to get a similar flavor? Any suggestions would be appreciated!!
Hi Lindsey! You can definitely try yogurt. I’ve never tried replacing sour cream with non-dairy yogurt so truthfully I can’t speak to how tasty it will be…maybe try coconut milk yogurt? I feel the thicker consistency you go the better it will turn out 😀 Let me know how it goes!