Gluten Free Chipotle Mango Chicken Tacos
These tacos are a full-on flavor explosion — smoky, spicy chipotle-marinated chicken thighs piled onto charred corn tortillas and finished with a bright, fresh mango salsa. The combination of heat from the chipotle and jalapeño against the sweetness of ripe mango is the kind of contrast that makes people go back for a third taco without apology. Corn tortillas are naturally wheat-free, which means this recipe sidesteps the usual taco night dilemma without any specialty swaps or hard-to-find products. Every ingredient here is straightforward and whole — spices, fresh citrus, real fruit, and good chicken — so there's no guesswork about hidden fillers or sauces that might sneak in gluten. The chicken marinates in a punchy blend of adobo sauce, cumin, smoked paprika, and lime juice, then hits a hot grill until the edges are beautifully charred and the inside is perfectly juicy. Creamy avocado slices round everything out and cool down the heat just enough. This one serves four and comes together with minimal fuss, making it an easy weeknight win that genuinely tastes like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the mango salsa
- 2 ripe mangoes, peeled and diced small (about 2 cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the minced chipotle peppers, adobo sauce, olive oil, lime juice, cumin, smoked paprika, salt, and black pepper until combined. Add the chicken thighs and turn to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir to combine, then set aside at room temperature to let the flavors come together.
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