Cuban Mojo Chicken Tacos

Cuban Mojo Chicken Tacos
4.5 from 2 ratings
Allspice, cumin, thyme and orange juice make a quick Cuban-inspired marinade for this fun take on tacos.This recipe is courtesy of McCormick.
Prep Time
Cook Time
Cuban Mojo Chicken Tacos
Total time: 22 minutes
  • 1 teaspoon mccormick ground allspice
  • 1 teaspoon mccormick ground cumin
  • 1 teaspoon mccormick thyme leaves
  • 6 tablespoon fresh-squeezed orange juice, divided
  • 2 tablespoon 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
  1. Mix allspice, cumin and thyme in small bowl.
  2. Reserve 1/4 teaspoon for the salsa.
  3. 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.
  4. Add chicken; turn to coat well.
  5. Refrigerate 15 minutes.
  6. Meanwhile for the salsa, mix avocado, mango, remaining 2 tablespoons orange juice, 1 tablespoon oil and reserved spice mixture in medium bowl.
  7. Cover.
  8. Refrigerate until ready to serve.
  9. Remove chicken from marinade.
  10. Discard any remaining marinade.
  11. Grill chicken over medium-high heat 4 to 6 minutes per side or until cooked through.
  12. Cut chicken into thin strips and serve in warmed tortillas topped with the avocado and mango salsa.