This recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I’ve also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don’t mind the color darkening a bit).
UPDATE: I forgot to mention in the recipe instructions below that if using the pressure cooker (stovetop or electric), you’ll need to add a bit of extra liquid. Some people will tell you this isn’t necessary but for safety reasons, a pressure cooker needs a certain amount of liquid to operate safely. I’ve updated the directions below.
- 2-3 pounds boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 tablespoons fresh lime juice (from about 2-3 limes)
- 1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
- 1/2 cup small diced red pepper
- 1/2 cup finely chopped red onion
- 1 jalapeno, seeds and membraned removed, finely diced
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- Pinch of salt and pepper
- 2 avocados (pitted and flesh scooped out)
- 1/2 cup sour cream
- 2 tablespoon fresh lime juice (from about 2 limes)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
- Milk for consistency
- Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas
- 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). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual –> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
- 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.
- 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!).
- 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.
Notes: My family didn’t love the avocado cream sauce, but the tacos need some sauce because the tacos are very flavorful but a bit dry. Maybe I will try adjusting the sauce by omitting the sour cream. Very yummy tacos!