Festival Classic Lunch – Tandoori Grilled Chicken Tacos with Mango Salsa

Allergens

Contains gluten and dairy. This recipe may contain traces of nuts, seeds, or other allergens.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup tandoori spice mix
• 1 tablespoon oil
• 8 small flour tortillas
• 2 cups mango salsa (see recipe below)
• 1 cup Greek yogurt
• 1 lime, juiced
• Fresh cilantro leaves for garnish Mango Salsa:
• 2 ripe mangos, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeds removed and finely chopped (optional)
• Juice of one lime
• Salt to taste

Instructions

1. Begin by preparing the tandoori chicken. In a large bowl, mix together the tandoori spice mix with oil until you achieve a paste like consistency. Coat each chicken breast evenly and marinate for at least 30 minutes in the refrigerator.
2. Preheat your grill or outdoor Tandoor to medium high heat. Grill the marinated chicken breasts for approximately 6 7 minutes per side or until fully cooked through. Remove from the grill and let rest for a few minutes before slicing.
3. Meanwhile, prepare the mango salsa by combining all ingredients in a bowl and gently tossing to combine. Season with salt if needed. Set aside.
4. In a small bowl, mix together Greek yogurt and lime juice to create a creamy sauce.
5. Warm the flour tortillas on the grill for 10 15 seconds per side.
6. Assemble the tacos by layering sliced chicken on each tortilla, followed by a generous scoop of mango salsa and a dollop of yogurt sauce. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

To add an extra smoky flavor, grill the lime wedges before serving.

Notes

Feel free to adjust the spiciness of the mango salsa according to your preference.