Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}

Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker} puts boneless skinless chicken breasts, chili powder and ground cumin at the center of a chicken recipe and finishes in about a straightforward cook, enough for 6 Servings.

• Yield 6 Servings

Ingredients

Chili Lime Chicken

• 2-3 pounds boneless skinless chicken breasts
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 3 tablespoons fresh lime juice , from about 2-3 limes

Mango Salsa

• 1-2 mangoes , peeled, pitted and diced (for about 1-2 cups chopped mango)
• ½ cup small diced red pepper
• ½ cup finely chopped red onion
• 1 jalapeno , seeds and membraned removed, finely diced
• ½ cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• ¼ teaspoon ground cumin
• Pinch of salt and pepper

Avocado Cream Sauce

• 2 avocados , pitted and flesh scooped out
• ½ cup sour cream
• 2 tablespoon fresh lime juice , from about 2 limes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• Handful of fresh cilantro leaves , about 1/4 to 1/2 cup
• Milk for consistency

Extras

• Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas

Instructions

1. For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat).
2. For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
3. For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).
4. To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

Give it a minute off the heat, then serve it while it is still hot.