Description
Learn how to make delicious sticky mango chicken tacos with avocado slaw. This easy recipe is perfect for a flavorful and satisfying meal. Click here!
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1 teaspoon (5 ml) Diamond Crystal kosher salt
- 2 tablespoon (30 ml) s paleo mayonnaise
- 1½ tablespoon s chili powder
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes or cayenne pepper (optional )
- 8 grain free tortillas corn tortillas or butter lettuce leaves (for Whole30)
- 1 cup (240 ml) diced ripe mango Use yellow skin mangos like Ataulfo, Honey, Champagne, and Manila.
- ½ cup diced Hass avocado
- ¼ cup finely diced red onion sweet white onion will also work
- 2 tablespoon (30 ml) s minced fresh cilantro
- 1 tablespoon (15 ml) extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes or cayenne pepper (optional )
- ¼ teaspoon Diamond Crystal kosher salt and more to taste
- 1 tablespoon (15 ml) fresh lime juice
Instructions
- Sprinkle the chicken thighs with Diamond Crystal kosher salt so they’re evenly covered.
- Coat the salted chicken with paleo mayonnaise, ensuring a thin, even layer covers each piece. Set aside.
- In a small mixing bowl, blend together the chili powder, ground cumin, garlic powder, dried oregano, and crushed red pepper or cayenne pepper (if desired). Mix thoroughly.
- Evenly distribute the spice mixture over the chicken, making sure all areas are well-seasoned.
- Preheat an air fryer to 400°F. Once preheated, arrange the chicken thighs in a single layer in the basket.
- Cook in the air fryer for approximately 10 to 13 minutes until the top is golden brown and the internal temperature of the thickest part of the chicken reaches 175°F.
- While the chicken cooks, prepare the mango avocado salsa by combining the diced mango, avocado, red onion, cilantro, extra virgin olive oil, red pepper flakes (if desired), salt, and lime juice in a large bowl. Adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Warm the tortillas in a dry skillet for about 30 seconds on each side, or use butter lettuce leaves for a grain-free or Whole30 option.
- Cut the cooked chicken into pieces, place it into the warmed tortillas or lettuce wraps, and add a spoonful of mango avocado salsa on top. Enhance with extra lime or hot sauce if preferred. Enjoy right away!
Notes
- Use ripe yellow mango varieties like Ataulfo, Honey, Champagne, or Manila to enhance the salsa’s flavor.
- Adjust the mango avocado salsa’s seasoning with salt, pepper, or lime juice to your taste.
- For a grain-free or Whole30 option, swap tortillas for butter lettuce leaves to wrap the chicken.
