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Grilled Chicken Tacos with Mango Slaw

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Grilled Chicken Tacos with Mango Slaw

Course: Dinner, Lunch
Cuisine: American
Keyword: chicken, dairy-free
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2 servings
Calories: 406kcal


  • 1 tsp Extra Virgin Olive Oil
  • 10 ozs Chicken Breast (boneless, skinless)
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Sea Salt (divided)
  • 2 cups Green Cabbage (finely sliced)
  • 1/2 Mango (diced)
  • 1 tbsp Cilantro (minced)
  • 4 Corn Tortilla (medium)


  • Heat the oil in a skillet over medium-high heat. Season both sides of the chicken with the cumin, paprika, and half of the salt.
  • Add the chicken to the skillet and cook for seven to eight minutes per side. When fully cooked, remove the chicken from the skillet and set aside to rest for five minutes before slicing.
  • Meanwhile, in a mixing bowl combine the sliced cabbage, mango, cilantro, and the remaining salt. Mix well.
  • Fill each tortilla with the sliced chicken and mango slaw. Enjoy!


  • Leftovers

    Store the taco components separately. The chicken will keep well in the refrigerator for three to four days. The mango slaw is best enjoyed within one to two days.
  • Serving Size

    One serving size is equal to two tacos.
  • Save Time

    Use bagged coleslaw mix and frozen mango chunks.
  • More Flavor

    Top with red onions and additional cilantro.
  • Make It Spicy

    Add sliced jalapenos.


Calories: 406kcal | Carbohydrates: 46g | Protein: 36g | Fat: 8g | Cholesterol: 103mg | Sodium: 672mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1362IU | Vitamin C: 63mg | Calcium: 258mg | Iron: 2mg

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