Simple Recipes for Every Day
Chicken Street Tacos With Mango Slaw
- Serves: 6
- Prep Time: 30 min
- Cook Time: 20 min
Ingredients
Marinated Chicken
- ¼ cup fresh orange juice (from 1 orange)
- 1 tablespoon fresh lime juice (from 1 lime)
- 6 garlic cloves, minced
- 2 teaspoons ancho chili powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- 2 pounds boneless, skinless chicken thighs
Mango Slaw
- 2 mangos, ½-inch diced
- ½ small red onion, minced or very thinly sliced
- 2 cups shredded red cabbage
- ½ cup cilantro leaves
- 2 tablespoons lime juice (from 2 limes)
- Sea salt to taste
For Serving
- 18 (5-inch) corn or flour tortillas, warmed
- 2 avocados, sliced
- 2 limes, for serving (optional)
- ½ cup tomatillo salsa (optional)
Method
Make the chicken. In a large bowl, whisk together the orange juice, lime juice, garlic, chili powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and turn to coat. Cover and let marinade in the refrigerator at least 30 minutes or up to overnight.
Heat oven to 425°F with a rack in the center position. Line a rimmed sheet pan with foil. Set a metal cooling rack inside the prepared sheet pan. Place the marinated chicken on the rack and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 20 minutes.
Meanwhile, make the slaw. In a large bowl combine the mangos, red onion, red cabbage, cilantro, lime juice, and salt to taste.
To serve, divide the chicken among the tortillas, top with mango slaw, and sliced avocado. Serve with extra lime and tomatillo salsa if using.