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.
10m
PREP TIME
12m
COOK TIME
276
CALORIES
10
INGREDIENTS
Ingredients
Instructions
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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.
10m
PREP TIME
12m
COOK TIME
276
CALORIES
10
INGREDIENTS
Ingredients 6 (1 taco) Servings
- 1 teaspoon McCormick® Ground Allspice
- 1 teaspoon McCormick® Ground Cumin
- 1 teaspoon McCormick® 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 flour tortillas (6-inch), warmed
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 (1 taco) Servings
- 1 teaspoon McCormick® Ground Allspice
- 1 teaspoon McCormick® Ground Cumin
- 1 teaspoon McCormick® 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 flour tortillas (6-inch), warmed
INSTRUCTIONS
- 1 Brown ground beef in large skillet; drain fat.
- 2 Stir in Seasoning Mix, tomato sauce and water. Bring to boil, stirring often. Reduce heat; simmer 10 minutes, stirring occasionally.
- 3 Place cooked hot dogs on rolls and top with prepared chili, shredded cheese and onions, if desired. Serve with desired condiments.
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