Grilled Chicken Tacos with Mango Habanero Slaw
Grilled Chicken Tacos with Mango Habanero Slaw
Fustini's
10 tacos
15 minutes
1 hours
Ingredients
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3 tablespoons Mango Habanero balsamic vinegar
¼ cup Persian Lime olive oil
1 garlic clove, minced
½ teaspoon sea salt
½ head green cabbage, thinly sliced
3 green onions, sliced
1 handful of cilantro leaves, chopped
1 mango, diced
1 jalapeño, seeded and diced small
½ red bell pepper, seeded and diced small
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3 boneless, skinless chicken breasts
¼ cup orange juice
¼ cup Mango Habanero balsamic vinegar
½ cup Persian Lime olive oil
5 garlic cloves, minced
2 teaspoons sea salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
10 small flour tortillas
Directions
In a small bowl, whisk together 3 tablespoons of Mango balsamic vinegar, ¼ cup Persian Lime olive oil, 1 minced garlic clove and ½ tsp sea salt.
In a large bowl, combine cabbage, green onions, cilantro, mango, jalapeño and red pepper. Drizzle with dressing and toss well to coat.
Cover and let rest in the refrigerator for at least 30 minutes.
In a gallon ziplock bag, combine orange juice, Mango Habanero balsamic vinegar, Persian Lime olive oil, garlic, salt, oregano, cumin and black pepper. Add raw chicken breasts. Let marinate for at least 30 minutes.
Preheat the grill to 400°F. 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.
Serve sliced chicken and slaw on a warmed tortilla.
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