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.
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.