Grilled Chicken Tacos with Mango Salsa

18 street tacos (6 servings of 3 tacos)

Ingredients

Marinated Chicken:

  • 2 lb (900 g) boneless chicken breast, sliced
  • 2 tbsp (30 mL) olive oil
  • 1 lime, juiced and zested
  • 1 tsp (2 g) chili powder
  • 1 tsp (3 g) garlic powder
  • 1 tsp (2 g) smoked paprika
  • ½ tsp (1 g) ground chipotle
  • ½ tsp (1 g) black pepper
  • ½ tsp (3 g) salt

Mango Salsa:

  • 2 ripe mangoes, diced (approx. 400 g)
  • ¾ cup (110 g) red pepper, finely diced
  • ⅓ cup (15 g) cilantro, chopped
  • ⅓ cup (50 g) red onion, finely diced
  • 1 large jalapeño, finely diced (approx. 15 g)
  • 1 tbsp (15 mL) olive oil
  • 1 lime, juiced and zested
  • ¼ tsp (1.5 g) salt

Tacos:

  • 18 small flour tortillas (street taco size)

Garnish:

  • 1 cup (150 g) Président feta, crumbled
  • Lime wedges, as needed
Products Used:
Président Professionnel Feta Cheese Crumbled

Directions

  1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
  2. In a large mixing bowl, combine all ingredients for the marinated chicken. Mix until fully coated. Cover and refrigerate for a minimum of 2 hours.
  3. In a separate bowl, combine all ingredients for the mango salsa. Mix until everything is incorporated. Transfer to a metal insert, cover, and refrigerate until service.
  4. Prepare and portion all remaining components into metal inserts for service.

For Service:

  1. Preheat grill to medium-high heat.
  2. Grill 3 pieces of marinated chicken per tortilla until fully cooked with light char.
  3. Quickly warm each tortilla on the grill until pliable and lightly marked.
  4. Place grilled chicken into each tortilla.
  5. Top each taco with approximately 2 tbsp (30 g) mango salsa.
  6. Finish with crumbled feta.
  7. Serve immediately with a lime wedge on the side.

Service Suggestion:

  • Appetizer: 3 × 4-inch tortillas per order
  • Entrée: 2 × 6-inch tortillas with a side salad
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All images are service suggestions