Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa

A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  small limes, juice and zest of
• 3 -4  tablespoons olive oil
• 2  garlic cloves, minced
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon crushed red pepper flakes
•  sea  salt & freshly ground black pepper, to taste
• 1⁄4 cup fresh cilantro, chopped
• 4  boneless skinless chicken breasts, trimmed of any  fat

• Mango and Black Bean Salsa

• 2  large  ripe mangoes, peeled and chopped
• 1 (8 ounce) can black beans, drained and rinsed
• 2  green onions, chopped
• 1  jalapeno, chopped (I removed the seeds and veins)
• 1  handful fresh cilantro, chopped
• 1  teaspoon cumin
• 1  large lime, juice of

• Assembly

•  corn tortilla, warmed
•  Cotija cheese
•  sour cream
•  guacamole

Directions

1. Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
2. Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
3. Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.