Cuban Mojo Chicken Tacos

Name: Cuban Mojo Chicken Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 1 teaspoon McCormick® Ground Allspice; 1 teaspoon McCormick® Ground Cumin; 1 teaspoon McCormick® Whole Thyme Leaves; 1/4 cup plus 2 tablespoons fresh-squeezed orange juice, divided; 2 tablespoons oil, divided; 1/2 teaspoon salt; 1 pound boneless skinless chicken breasts; 1 avocado, peeled, pitted and chopped; 1 mango, peeled, pitted and chopped; 6 (6-inch) flour tortillas, warmed

By: McCormick Kitchens

Made With:

Flavorful, fresh and tropical, Mojo Chicken Tacos are on the menu tonight. Make a 15-minute marinade to create Mojo chicken with McCormick® allspice, cumin and thyme, plus orange juice. Grill until charred and serve in tortillas topped with a light and vibrant avocado and mango salsa.

Recipe Info

Prep Time:

10m
Cook Time:

12m
Serving Size:

1 taco
Ingredients:

10
Servings:

6
User Rating:

Ingredients

1 teaspoon McCormick® Ground Allspice
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Whole Thyme Leaves
1/4 cup plus 2 tablespoons fresh-squeezed orange juice, divided
2 tablespoons oil, divided
1/2 teaspoon salt
1 pound boneless skinless chicken breasts
1 avocado, peeled, pitted and chopped
1 mango, peeled, pitted and chopped
6 (6-inch) flour tortillas, warmed

Nutrition Information

(per serving)

Calories 276
Carbohydrates 22 g
Cholesterol 49 mg
Fiber 3 g
Protein 20 g
Sodium 422 mg
Total Fat 12 g

Key products

McCormick® Ground Allspice, 0.9 oz

$5.49

Unit price: per

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

McCormick® Whole Thyme Leaves, 0.75 oz

$6.99

Unit price: per

Instructions

Mix allspice, cumin and thyme in small bowl. Reserve 1/4 teaspoon for the salsa. Mix 1/4 cup of the orange juice, 1 tablespoon of the oil, salt and remaining spice mixture in large resealable plastic bag or glass dish. Add chicken; turn to coat well. Refrigerate 15 minutes.
Meanwhile for the salsa, mix avocado, mango, remaining 2 tablespoons orange juice, 1 tablespoon oil and reserved spice mixture in medium bowl. Cover. Refrigerate until ready to serve.
Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 4 to 6 minutes per side or until cooked through. Cut chicken into thin strips and serve in warmed tortillas topped with the avocado and mango salsa.