Grilled Chicken Tacos with Mango Avocado Salsa & Cilantro Basil Sour Cream


Cinco De Mayo is almost here and my friends and I have been celebrating all weekend.  We chased away Saturday’s heat with Margaritas by the pool and Monday was no different.  Grilled Chicken Tacos are the perfect weekday meal.  Quick and easy, they keep the heat out my apartment and on my deck.  Rare treats like avocados and mangoes are on sale at Safeway.  Indulgence meets budget once again!

The 2-for-$3.00 sour cream is excellent, as it does double-duty in Tuesday’s Zucchini Noodle–Less Lasagna.  Don’t throw away the extra Cilantro Basil Sour Cream either because with a bump to the herbs and a little bit of mayonnaise, it will make an excellent dipping sauce for Oven Roasted Potatoes.  Nothing goes to waste when you plan ahead.

Grilled Chicken Tacos with Mango Avocado Salsa & Cilantro Basil Sour Cream
Serves 4

Chicken
1 lb. Chicken breast
½ pound medium shrimp, peeled and deveined
6 cloves garlic, minced
1½ TBS white wine vinegar
2 TBS olive oil
Zest of 1 lime
Salt and Pepper

In a large bowl, combine chicken, garlic, lime zest and salt and pepper.  Toss chicken thoroughly, cover and refrigerate.

Bring chicken to room temperature.  Grill chicken breasts over medium heat, turning once.  (Roughly 14 minutes, or until center is no longer pink).

Allow to rest for 5 minutes.  Slice into strips.

Mango Avocado Salsa
1 ripe mango, chopped
1 TBS fresh cilantro, chopped
1 lime juiced
1 cup cooked corn (best if fresh, 1 ear grilled, kernels removed)
¼ cup red onion, minced
1 jalapeno, seeded and minced
1 clove garlic, minced
1 ripe avocado, chopped

Combine all ingredients except the avocado.  Cover and refrigerate for at least 1 hour.  Cut avocado and toss with salsa just before serving.

Cilantro Basil Sour Cream (Can be made up to one day ahead of time)
2 TBS fresh basil minced
2 TBS fresh cilantro minced
1 clove garlic minced
1 cup sour cream
Salt and Pepper

Combine all ingredients in a small bowl and mix thoroughly.  Season to taste.  Cover and refrigerate until needed.

To Assemble
4 Tortillas
½ head cabbage, thinly sliced
½ TBS white wine vinegar
Salt and pepper

Season cabbage with vinegar, salt and pepper.

Top tortillas with cabbage, chicken, salsa, and sour cream.  Enjoy with a cold beer and good friends.Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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