Mango Yucatan Shredded Chicken Tacos could be my breakfast, lunch and dinner without complaints. I love this flavor combo so much that I’ve grilled the Yucatan chicken skewers on several occasions and served it as is or as a Southwest Nourish Bowl, if you want to skip the tortilla.
What you really can’t skip is the Mango Chile Limón Salsa. It has such vibrant, fruity flavors that make these tacos come together and allow the acidity and warming spices of the Yucatan marinade shine.
If you don’t have Oaktown’s Chile Limón or Trader Joe’s Chile Lime spice blends on hand, I’ve got you covered:
Homemade Mexican Chile Lemon Spice Blend:
1 tablespoon pink peppercorns, crushed
2 teaspoons Aleppo chile flakes
2 teaspoons kosher salt
1 teaspoon sumac
1 teaspoon chipotle chile powder
You also can use a regular orange if you can’t find Mango Oranges (I’ve used both varieties and the difference is negligible).
If you make these tacos, tag @cleaneatsfactory on Instagram!
Mango Yucatan Shredded Chicken Tacos (Paleo, GF, DF)
Ingredients
- 2 tablespoons Yucatecan seasoning (I use Oaktown's Carlito's Rub)
- OR 2 tbsp achiote powder + 1 tbsp ancho chile powder
- 2 large garlic cloves, minced
- Juice of one Mango Orange
- Juice of one Lemon
- 1/4 teaspoon cayenne pepper
- Sea Salt, to taste
- 1/4 cup extra-virgin olive oil
- 1 pound boneless skinless chicken, cubed
- 2 tbsp chopped cilantro (optional)
- Tortillas (if using)
- Toppings: queso fresco, avocado (optional)
- 1/4 cup red onion, finely chopped
- 2 tbsp lime juice
- 1 ripe red mango, diced
- 1/4 cup cherry tomatoes, quartered
- 2 tbsp cilantro leaves, finely chopped
- ½ jalapeno pepper, minced, or to taste (optional)
- 1 teaspoon Oaktown Spice Chile Limón or Trader Joes Chile Lime
- OR homemade Chile Limón listed in blog post
- 1/4 teaspoon salt, or to taste
- 1 tablespoon olive oil
Instructions
- Prep your marinade by combining all the ingredients and tossing the cubed chicken until fully coated. Marinate in the fridge for 4 hours or preferably overnight.
- Before cooking your chicken, combine all the ingredients for the mango salsa and set aside until needed. The longer it sits, the more the flavors will combine and the red onion will pickle.
- Thread the chicken onto skewers and grill until cooked through (internal temp of 165F). If you don't have a grill, you can finish the cubed chicken on a hot-cast iron or in a 425F oven for 18-20 minutes.
- Let the chicken cool until warm to the touch, then take two forks and shred into bite size. Be sure not to shred too much as to lose the texture and flavorful bites.
- To assemble, stuff a tortilla with the shredded chicken and top generously with the mango salsa. I also like to throw in avocado and queso fresco!
Notes:
Recipe adapted from Food & Wine and Oaktown Spice Shop.
