Salt & Light


Smoky Chicken Tortilla-less Tacos with Mango Salsa

I am so excited to share some of the recipes from the new Abundantly More Magazine created by a sweet friend as a way to showcase the profound Gospel implications in simple, everyday life. I got to share a bit of my food philosophy in the magazine…

Any place there is joy, there is God. And food is a joyous part of life. The Lord gave us food to nourish our bodies- not to fear, over-complicate, or counterfeit, but to enjoy to its full potential. That’s why I love using creativity to celebrate the flavors of real food made with fresh, wholesome ingredients. No labels, no restrictions, just food as it was created to be.”

What a joy it was to play a part in such a special project. When I was coming up with recipes for the summer spread, I knew tacos had to be in there in some form or fashion. I closed my eyes and pictured my ideal summer scene- somewhere by water with a grill, good food, and good company- and suddenly the words “smoky, spicy, sweet, grilled, tacos” started to come to mind until I was basically drooling… and then I realized I had another 5 hours left in the office…

I don’t think I will have to talk this recipe up too much. Let’s just say that between the spices on the chicken, the syrupy-sweetness of mangos, and the cool, richness of the crema, a tortilla will be the last thing on your mind.

Smoky Chicken Tortilla-less Tacos with Mango Salsa

For the marinade:
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • ½ Tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • juice of 2 limes
  • 1 Tablespoon extra virgin olive or avocado oil
Mango Salsa:
  • 1 mango, diced
  • 1 red bell pepper, diced
  • ¼ red onion, chopped finely
  • juice of 1 lime and 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ Tablespoon honey
  • Handful fresh cilantro, chopped
Avocado Crema:
  • ½ avocado, mashed
  • 3 heaping spoonfuls greek yogurt
  • juice of 1-2 limes, depending on desired consistency
  • pinch of salt, pepper and cayenne (optional)
For the tacos:
  • 3 chicken breasts
  • 1 Head butter lettuce or cabbage, leaves removed
  • sliced radishes, cilantro, and lime wedges (for serving)
To Prepare:

Combine the marinade and chicken breasts in a large plastic Ziploc bag and allow to sit in the fridge at least 30 minutes or up to overnight.

Meanwhile, prepare the condiments. For the salsa, combine all ingredients in a bowl and let stand for 30 minutes to allow flavors to meld together. For the crema, whisk together ingredients until smooth and creamy.

While the salsa and crema chill, remove the chicken breasts from the marinade, letting any excess drip off, and grill over medium heat about 12 minutes, turning once or twice until chicken is firm as cooked through. Let rest at least 10 minutes before slicing against the grain.

To assemble the tacos, arrange lettuce cups on a platter, place 3-4 slices of chicken in each, followed by the salsa. Sprinkle with fresh cilantro, radishes, an extra squeeze of lime, and a drizzle of avocado crema.

Note: Serves 4. Condiments can be made a day ahead, so it’s perfect for a pool party!
*Photos in collaboration with Courtney Hackett Smith*

Body, Main Attraction




Smoky Chicken Tortilla-less Tacos with Mango Salsa

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