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  • Writer's pictureTerri Windover

Chicken Taco Cups

A refreshing take on chicken for the summer. It's easy, gorgeous to look at and so tasty!

Makes: 12 cups


1 lb. boneless, skinless chicken breasts

kosher salt

Freshly ground black pepper

3 tbsp. extra-virgin olive oil

Juice of 2 limes, plus wedges for serving

¼ c. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

1 tsp. ground cumin

pinch of crushed red pepper flakes

1 ½ c. chopped mango

1 avocado, chopped

12 mini taco boats

Lime wedges, for serving

DIRECTIONS: On a plate, season chicken breasts with salt and pepper. In a large bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss until completely coated. Transfer to the refrigerator and marinate 30 minutes.

Heat grill to medium-high heat. Remove chicken from marinade and grill until cooked through and no longer pink, 6-7 minutes per side, or when the internal temperature reaches 170 degrees F.

Let rest 5 minutes, then chop. In a large bowl, gently toss together chopped chicken, mango, and avocado and add to mini taco boats.

Garnish with cilantro and serve with lime wedges. 

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