Recipe from Taco! Taco! Taco by Sara Haas (Hatherleigh Press; hatherleighpress.com)
Makes 4 servings (2 tacos each)
8 corn tortillas, warmed
Marinade for chicken (recipe follows)
Mango Avocado Salsa (recipe follows)
The marinade:
1 t. ground cinnamon
1 T. packed light brown sugar
¼ t. ground allspice
½ t. dried thyme leaves
2 cloves garlic, peeled and smashed
2 scallions, white and green parts only, thinly sliced
1 2-in. knob of fresh ginger, peeled and roughly chopped
2 Scotch bonnet or habanero peppers, stems removed and roughly chopped
¼ c. canola oil
1 T. fresh lime juice
1 ¼ lbs. boneless, skinless chicken breast
To a blender or bowl of a small food processor, add the cinnamon, brown sugar, allspice, thyme, garlic, scallions, ginger, peppers, oil and lime juice. Puree until smooth. Transfer the marinade to a gallon-size, sealable bag. Add the chicken, press out any excess air from the bag, then seal and turn to coat. Marinate for at least 1 hour and up to 24 hours in the refrigerator.
The mango avocado salsa:
1 ripe mango, peeled and diced
1 ripe avocado, seeded and diced
¼ c. finely chopped red onion
¼ c. packed, fresh cilantro leaves, roughly chopped
1 t. lime zest
1 T. fresh lime juice
Combine the mango, avocado, onion, cilantro, lime zest, and lime juice in a bowl. Toss to combine. Season with salt, as needed. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, remove the chicken from the marinade and pat dry; discard marinade. Season with a little kosher salt. Grill the chicken, turning once, until internal temperature reaches 165℉, 10 to 14 minutes total. Remove from grill and let rest 5 minutes before slicing.
To prepare the tacos: Serve sliced chicken in warmed tortillas; top with mango avocado salsa.