These grilled chicken tacos are topped with peach mango salsa and tangy red cabbage slaw!
I love these tacos because they are super quick and delicious! I make the cabbage slaw and salsa the night before and then all you have to do the next day is grill the chicken and warm the tortillas!
- Grilled chicken - I've included my recipe for grilled mojo chicken! It's tender, tangy and full of flavor!
- Cabbage slaw - This fresh red cabbage slaw adds a delightful crunch and tang to the tacos.
- Peach mango salsa - The sweetness of the salsa paired with the tangy chicken, makes these the perfect summer tacos!
- Sliced avocado
- Cotija cheese
- Sourdough tortillas - I love using my homemade sourdough tortillas for tacos, but just use your favorite flour or corn tortillas.
Red Cabbage Slaw
This cabbage slaw is one of my favorite taco toppings! It adds the perfect tang and crunch to any taco!
- Red cabbage - You can substitute regular green cabbage if you prefer.
- Lime juice
- Olive oil
- Green onions - The subtle flavor of green onions is perfect in this slaw, but you could substitute red onion.
Just mix everything together and stick it in the fridge! The slaw is best if you let it marinate overnight so that all of the flavors have plenty of time to meld! But if you're in a time crunch, let it hang out for a minimum of 30 minutes.
This mango salsa is sweet, spicy and so good! It's amazing on tacos but I also love to just chow down on it with a big bag of chips. The salsa is also best if you let it marinate for a while, so I make it the night before as well. But again, if you just can't wait let it marinate for about 30 minutes.
- Mango - Fresh mango is best, but canned diced mango will work in a pinch (just note that it's much sweeter).
- Peaches - You can leave the peaches out or sub for canned pineapple if you want!
- Red onion
- Jalapenos - Add as many or few as you like for your preferred amount of heat. Poblano peppers are also a good swap!
- Orange bell pepper
- Green onions
- Sugar - You get plenty of sweetness from the peaches and mangoes, but you can add in a tiny bit of sugar if you want.
You can marinate your chicken however you like but my favorite is mojo seasoning! The recipe includes the ingredients for my homemade mojo marinade, but there are some great shelf stable options that are available at most grocery stores! So I keep some chicken in the freezer and mojo marinade in the pantry at all times!
Homemade mojo marinade:
- Orange juice
- Lemon juice
- Lime juice
- Olive oil
Combine all the marinade ingredients and chicken, cover and marinate for minimum of 30 minutes or up to 12 hours in the fridge overnight.
To make the tacos the next day, all you have to do is grill the chicken and heat up the tortillas! Then top with the slaw, salsa, and whatever else you have in the fridge!
Don't have a grill? No problem! I just got this Cast Iron Grill Pan and I love it! Our grill is on our back patio which is downstairs from the kitchen which can be very annoying. So if it's raining or I'm feeling lazy, I just use my grill pan instead.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. For example, granulated sugar and honey are indeed both sweeteners but they have different properties so that can not always be swapped 1:1. In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Grilled Chicken Tacos with Mango Salsa
- 1 mango, diced
- 2 peaches, diced
- ½ red onion, diced
- 2-3 jalapenos, to taste
- 1 orange bell pepper, diced
- 2 medium tomatoes, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- handful cilantro, roughly chopped
- ¼ cup lime juice
- 1 teaspoon sugar, optional
- kosher salt , to taste
- flour or corn tortillas
- jalapenos, sliced
- avocado, sliced
- cotija cheese
- lime wedges
- Make the cabbage slaw: Combine all the ingredients for the slaw and mix thoroughly. Transfer to an airtight container and place in the fridge overnight.
- Make the mango salsa: Finely dice the mango, peaches, red onion, jalapenos, bell pepper, and tomatoes (about ⅛ or 1/16 inch pieces). Mix together with the rest of the salsa ingredients. Taste and adjust seasonings as desired. Transfer to an airtight container and place in the fridge overnight.
- If you don't want to make the salsa and slaw the night before, make them first and let them marinate for at least 30 minutes!
- Combine all the marinade ingredients and chicken, cover and marinate for minimum of 30 minutes (you can also marinate the chicken the night before).
- Preheat grill 400°F. Then cook the chicken for 5-7 minutes on each side. Chicken breasts are cooked through when the internal temperature reaches 165°F.
- Remove chicken from the grill and let rest for about 10 minutes before slicing.
- Warm up your tortillas by placing them on the grill for about 30 seconds on each side.
- Assemble your tacos and enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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