Spicy Grilled Mango Habanero Chicken Street Tacos

As Southern California natives (Inglewood and South LA to be exact), we know a thing or two about some tacos. This recipe is our homage to the iconic chicken street taco, with a spicy, tropical Station 1923 twist.

These spicy grilled mango habanero chicken street tacos are easy to make, packed with flavor, and come together in 30 minutes or less. You only need a handful of ingredients to make them — so they're perfect for everything from an easy weeknight meal to a summertime weekend bbq.

If you're craving a taste of LA street food with a kick, but are firmly on Team #WeGotFoodAtHome, you've come to the right place.

Let's get started.

Ingredients

• 1-2 pounds boneless, skinless chicken thighs (you can also use breasts or tenderloins, but thighs are the way to go)
• 2 tablespoons neutral, high smoke point oil (we always use avocado)
• Station 1923 Mango Habanero All-Purpose Seasoning
• Corn tortillas (street taco size, ideally)
• White onion (but if you have yellow, that's fine too)
• Fresh cilantro
• Lime
• Salsa verde (optional, but recommended)

Things You'll Need

• Medium or large mixing bowl
• Cutting board
• Knife
• Grill tongs
• Food safe gloves (optional but recommended, we use REAL habanero in our Mango Habanero seasoning!)
• Small bowls or storage bags for garnishes
• A grill (the open flame is essential, but stovetop still works if necessary)
• Optional: tortilla warmer, clean kitchen towel

See? Easy peasy. Now let's get to making some spicy grilled mango habanero chicken street tacos!

Step 1: Prep

The easiest way to make this recipe come together quickly is to start with your prep work. First, fire up the grill. It doesn't matter whether you're using charcoal, propane, or wood pellets — the goal is to get that grill nice and hot with a medium flame.

While the grill is heating up, wash and cut your limes, onions, and cilantro. The limes should be cut into wedges, onion should be diced somewhere between medium and fine, and the cilantro along the same lines, but closer to fine.

Place the cut garnishes into small bowls or storage bags and refrigerate until it's time to eat.

Step 2: Season Chicken

While the grill is still getting ready, grab your boneless skinless chicken thighs. Clean and trim away excess fat (and to be clear, "clean" here means whatever you want it to mean).

Pat them dry and drizzle with enough neutral oil to form a thin coating — about 2 tablespoons depending on how much chicken you plan to turn into amazing grilled mango habanero street tacos. The chicken doesn't need to be swimming in oil.

Next, season generously (until the ancestor say) with Station 1923 Mango Habanero All-Purpose Seasoning. Put on those gloves (if you have them), and get to mixing. Make sure all of the chicken has seasoning on it, especially in the nooks and crannies.

Our Mango Habanero All-Purpose Seasoning has a sweet, somewhat peppery aroma with hints of garlic and onion, so it will be fragrant as you season with it. But use extreme caution — do not sniff deeply or touch your face while handling the seasoning. We use real habanero powder, and things can get very sneezy and burn-y if you're not careful!

Step 3: Grill

By now, your grill should be good and hot! Put your Mango Habanero seasoned chicken on the grill, and cook for 5-7 minutes on each side, or until you've reached an internal temperature of at least 165F°.

Tortilla Tips:

While your grill is still going, toss the tortillas on for a little char action. Just a few seconds on each side should do it. You can also do this on your stove burner (if it's gas) and get the same effect. Once charred to your liking, Wrap them in a warm, slightly damp (and clean!) kitchen towel to keep them soft and warm.

Alternatively, use a tortilla warmer or wrap your tortillas in a slightly damp kitchen towel, and microwave until tortills are soft and warm. 

Step 4: Assemble and Enjoy!

While the tortillas are wrapped and chillin', grab the cutting board and chop up your grilled mango habanero chicken thighs. Now grab your garnishes from the fridge and your tortillas — it's time to eat.

To assemble your street tacos, grab two tortillas, scoop in the mango habanero grilled chicken, and top off with chopped onion and cilantro (and a little salsa verde if you have it).

Serve with a wedge of lime and enjoy!

Shop Station 1923 Mango Habanero Seasoning