Sweet and fragrant, mangoes are even more luscious and juicy when they are heated on the grill, which caramelizes their sugars. For the most flavorful dish, choose a mango that is fragrant and is slightly soft when you squeeze it. Like an avocado, mangoes continue to ripen after they are picked, so make sure you buy them ahead of time.
Grilled Chicken, Mango and Green Onion Tacos
3 Tbs. canola oil
1 Tbs. ground cumin
1 1/2 tsp. chili powder
Kosher salt and freshly ground pepper
1 1/2 lb. (750 g) boneless, skinless chicken thighs
1 bunch green onions
2 firm but ripe mangoes, pitted, peeled and each cut into 4 thick slices
10 to 12 flour or corn tortillas, warmed
Guacamole for serving
1/4 lb. (125 g) Monterey jack cheese, shredded
Lime wedges for serving
Prepare a medium-hot fire in a grill.
In a large bowl, whisk together 2 Tbs. of the oil, the cumin, chili powder, 1 1/2 tsp. salt and 3/4 tsp.
pepper. Add the chicken and toss to coat thoroughly. Let stand for 10 minutes at room temperature.
Meanwhile, arrange the green onions and mangoes on a small baking sheet or a large plate. Brush on both sides with the remaining 1 Tbs. oil and season lightly all over with salt and pepper.
Arrange the green onions and mangoes on the grate directly over the heat and grill, turning once, until nicely grill-marked on both sides, about 2 minutes per side for the green onions and 4 minutes per side for the mangoes. Transfer the green onions and mangoes to a cutting board as they are finished. Let cool slightly, then cut the mangoes into 1-inch (2.5-cm) pieces. Transfer the green onions and mangoes to a platter and cover with aluminum foil to keep warm.
Arrange the chicken on the grate directly over the heat and grill, turning once, until nicely grill-marked and opaque throughout, about 4 minutes per side. Transfer to a cutting board and let rest for a few
minutes, then cut into 1-inch (2.5-cm) pieces and add to the platter with the green onions and mangoes.
To assemble, fill the tortillas with the chicken, green onions and mangoes Serve immediately, passing the guacamole, Monterey jack and lime wedges at the table. Serves 4 to 6.
For this and more ideas for tacos you’ll want to serve every night of the week,
check out our new Taco Night, by Kate McMillan.
