Nickel Allergy Friendly Gluten Free Chipotle Mango Chicken Tacos
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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
Can be omittedavocado
- 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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