Pollo Asado Tacos with Mango Salsa & Chipotle Crema

These are my updated pollo asado tacos with mango salsa and chipotle crema! I posted this recipe back in 2017 – before I even had Nadia! Since then, I’ve changed some things about my recipe and wanted to share an updated version! As far as the caption goes, everything I said in 2017 still stands true today, so that’s exactly what I’ve posted here:
Tacos – they need their own food group. I mean, what is better than a taco?

Each bite is filled with intense flavor, you can fill them with anything and everything imaginable, and they’re just downright delicious! There doesn’t need to be much explanation as to why they’re one of my favorite foods! Being from San Diego (see my favorite restaurants here) has turned me into somewhat of a taco connoisseur, so after I moved to Florida (see my favorite restaurants here), I had a hard time finding a taco that I deemed Taco Tuesday worthy – so, I started making my own! From carne asada, to Beer Battered fish, grilled fish, veggie/vegan tacos, and my amazing pollo asada tacos that are on this blog post!

Love these pollo asado tacos with mango salsa and chipotle crema? Try these recipes too!

Carne Asada Tacos
Black bean, corn and jicama salsa
Pico de gallo
Citrus salsa
And don’t forget to use any leftovers in a salad for Leftovers over Greens!

As always, if you make these pollo asado tacos with mango salsa and chipotle crema, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

Pollo Asado Tacos with Mango Salsa & Chipotle Crema

These are my updated pollo asada tacos! I posted this recipe (add link) back in 2017 – before I even had Nadia! Since then, I’ve changed some things about my recipe and wanted to share an updated version! As far as the caption goes, everything I said in 2017 still stands true today, so that’s exactly what I’ve posted here.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Ingredients

  

Ingredients:

For the Pollo Asada:

• 5 chicken breasts filleted and fat trimmed
• 1/3 bunch of cilantro bottoms of stems removed
• 1 medium onion cut into quarters
• 1 orange juiced
• 2 limes juiced
• 1 ½ Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• ½ teaspoon cumin
• Salt and Pepper to taste

For the Mango Salsa:

• 2 ripe mangoes diced
• 1/2 bunch cilantro finely chopped
• 1/2 red onion finely diced
• 1 lime juiced
• Salt and Pepper to taste
• Optional: 1 jalapeno seeded and finely diced

For the Chipotle Yogurt Sauce:

• 1 cup Greek Yogurt
• 1/3 can chipotles in adobo sauce about 3 chipotles and a tablespoon of adobo sauce
• Squeeze of fresh lime juice

Serving suggestions:

• Tortillas of your choice
• 1 medium onion diced
• 1 bunch cilantro finely chopped
• Pico De Gallo check out my recipe for easy Pico de Gallo
• Salsas of choice
• Mango salsa
• Chipotle crema
• Squeeze of fresh lime

Instructions

 

Directions:

• Add all ingredients to chicken, mix well to combine. Cover and let sit in refrigerator for at least 30 mins to 1 hour. Set grill to medium heat. Place chicken on grill, dispose of remaining juice and vegetables from marinade, and cook about 7 min per side or until fully cooked and grill marks appear. Note: to do this on a stovetop, cook on a nonstick or cast-iron skillet with a neutral oil until golden brown and slightly crispy on each side. Let cool to the touch and chop into desired pieces for tacos.
• While the chicken cooks, make the mango salsa by combining all prepared ingredients. Make the chipotle crema by adding the ingredients into a small food processor or blender, or very finely chop the chipotles and add them to the yogurt along with the additional sauce. Mix well to combine, set aside.
• To make your tacos, stack 2 corn tortillas or 1 flour tortilla. Add the pollo asada, mango salsa, diced onions and freshly chopped cilantro if using along with a dollop of chipotle crema. Sahtein & Enjoy!

Leftovers Over Greens:

• Chopped romaine or greens of choice
• Leftover Pollo Asada
• Leftover rice & beans if you have them
• Salsa
• Yogurt
• Tomatoes
• Avocado
• Limes
• Cilantro
• Onions
• Mango salsa
• Chipotle crema
• Hot sauce of choice
• Combine yogurt and salsa to taste to create the salad dressing. Add all desired toppings to a bed of romaine lettuce or greens of choice and mix well to combine. Enjoy by itself, in a wrap or with tortilla chips!

Notes

I have an amazing recipe for Pico De Gallo that will make this dish even better. Check it out here. 

Keyword Pollo Asada Tacos, Mango Salsa and Chipotle Yogurt Sauce