Mango-cilantro salsa makes terrific topping for Grilled Chicken Tacos

Trying to clean out the refrigerator before the trip back home to Texas from visiting our son and his family in the West always is a challenge. I struggle to gauge our time that remains in our stay with what foods I can’t leave behind and need to use up before we travel. We have a “grandparent” house that we occupy during our regular visits. Deciding what foods will keep in the fridge throughout the next few months and what definitely is perishable always is a juggling act. The fresh mango and fresh cilantro absolutely were in the “perishable” category.

In my recipe folder was an entrée for Grilled Chicken Tacos, which I believe would make a fabulous Memorial Day dinner menu item, if you still don’t have yours picked out yet for today. The chopped mango and cilantro, added to a container of already prepared salsa and chipotle hot sauce, provided a wonderful, tangy topping for the grilled chicken tenders that were encased by the flour tortillas. Toppings were Mexican cheese, shredded spinach, fat-free sour cream, and avocado.

You’ll never sample a more healthy or more unusual taco stuffing than this one from the pages of a recent Southern Living magazine. This recipe made just enough for a couple of meals before we packed up to say goodbye to loved ones and headed home.

The whole process of preparing, cooking, and assembling occurs lightning-quick (we served with some fresh corn on the cob), so print this one off and head to the grocery right now! You still have time to let Grilled Chicken Tacos make you a super-star for your Memorial Day evening get-together!

Grilled Chicken Tacos

3 tablespoons olive oil

2 tablespoons lime juice

4 teaspoons salt-free chicken grilling seasoning (I used Mrs. Dash brand)

1 1/2 pounds chicken breast tenders

1 (8-ounce) container fresh salsa (your favorite brand)

1 large mango, peeled and chopped

1/4 cup chopped fresh cilantro

2 teaspoons chipotle hot sauce

6 (6-inch) fajita-size flour tortillas, warmed

toppings: shredded Mexican cheese, shredded spinach, chopped avocado, fat-free sour cream

Preheat grill to 300- to 350-degrees (medium) heat. In a zip-top plastic freezer bag combine first three ingredients. Add chicken and turn to coat. Seal and chill for 10 minutes; turn once. Meanwhile combine salsa and next three ingredients. Cover and chill until ready to serve. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, for 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and toppings. Makes 4 to 6 servings.