2 ratings

Cuban Mojo Chicken Tacos

Flavorful, fresh and tropical

Allspice, cumin, thyme and orange juice make a quick Cuban-inspired marinade for this fun take on tacos.

This recipe is courtesy of McCormick.


  • 1 Teaspoon McCormick Ground Allspice
  • 1 Teaspoon McCormick Ground Cumin
  • 1 Teaspoon McCormick Thyme Leaves
  • 6 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


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.


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.