Grilled Chicken Tacos With Tropical Fruit Salsa Recipe

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Tropical Fruit Salsa-Topped Grilled Chicken Tacos

A refreshing end to a hot summer's day! In this recipe, grilled chicken is topped with a zesty salsa made from garden-fresh veggies and ripe mango. Add in your favorite taco toppings, wrap in warmed tortillas and enjoy with a cool and refreshing margarita.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

4 Perdue Harvestland Boneless Skinless Chicken Breasts
4 teaspoons olive oil
1 ripe mango, chopped
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
2 tablespoons fresh cilantro, chopped
1 lime juiced, about 2 tablespoons
1 tablespoon finely chopped jalapeño
1/2 teaspoon salt
1/8 teaspoon black pepper
4 (6-inch) flour or corn tortillas, warmed
4 ounces goat cheese crumbles (optional)

Made with Our

Perdue Harvestland Boneless Skinless Chicken Breasts

A 2.25-pound to 4.5-pound pack of individually wrapped and frozen chicken breasts

Your Price

$29.99

Step 1

Step 1

In a small bowl, combine the mango, red onion, red bell pepper, cilantro, lime juice, jalapeño, and 1/4 teaspoon salt. Cover and chill for 30 minutes to allow flavors to develop.

Step 2

Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken with olive oil and season with remaining salt and pepper. Grill 3 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 F. Remove the chicken from the grill and let rest for 2 to 3 minutes. Slice into strips if desired.

Step 3

Wrap tortillas in foil and place on the grill with the chicken for 5 minutes or until heated through. Serve sliced chicken on warm flour or corn tortillas with salsa and crumbled goat cheese.