Blackened Chicken Mango Salsa Recipes

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GRILLED CHICKEN WITH MANGO AVOCADO SALSA



Grilled Chicken with Mango Avocado Salsa image

Spiced grilled chicken breasts topped with a sweet and tangy mango avocado salsa.

Provided by Rena

Categories     Main Course

Time 15m

Number Of Ingredients 9

4 thin boneless skinless chicken breasts
2 teaspoons olive oil
2 teaspoons chili powder
salt to taste
1 cup diced mango
1 cup diced avocado
the juice of 1 lime
1/2 cup minced red bell pepper
1/4 cup chopped cilantro

Steps:

  • Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
  • Grill for 4-5 minutes on each side or until cooked through.
  • While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
  • Spoon the salsa over the chicken and serve.

Nutrition Facts : Calories 401 kcal, Carbohydrate 48 g, Protein 28 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 151 mg, Fiber 6 g, Sugar 32 g, ServingSize 1 serving

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA



Blackened Salmon Tacos with Chunky Mango Avocado Salsa image

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Provided by Leah Smart

Categories     Main Dish Recipes     Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 14

3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

Steps:

  • Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
  • Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
  • Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
  • Slice each salmon fillet lengthwise to create 6 pieces.
  • Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
  • Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g

BLACKENED CHICKEN



Blackened Chicken image

Great on a summer's day with fresh corn and mashed potatoes.

Provided by Karena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  • Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  • Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g

BLACKENED CHICKEN & MANGO SALSA



Blackened Chicken & Mango Salsa image

Make and share this Blackened Chicken & Mango Salsa recipe from Food.com.

Provided by herby

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 mango
1/2 yellow pepper
1/2 red pepper
1/3 cup red onion
4 garlic cloves
1 lime
1/4 cup cilantro
1 -2 tablespoon olive oil
salt and pepper
4 chicken breasts
2 tablespoons blackening seasoning

Steps:

  • Dice mango, peppers, onion, and cilantro.
  • Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
  • Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
  • Grill chicken on both sides until no longer pink.
  • Serve with mango salsa.

BLACKENED SHRIMP TACO BOWLS WITH MANGO SALSA



Blackened Shrimp Taco Bowls with Mango Salsa image

Simple, healthy, and loaded with flavor. These blackened shrimp tacos bowls with mango salsa are the tastiest summertime recipe. Easy to assemble, these bowls are perfect for busy nights at home.

Provided by Sarah Thomas-Drawbaugh

Categories     brunch     Lunch     Main Course

Time 1h

Number Of Ingredients 28

1 lb. thawed raw jumbo shrimp (deveined and peeled )
2 tablespoons butter
4 flour tortillas (warmed in a pan or in the oven )
1 teaspoon oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
few turns of black pepper
1 cup cucumber (diced, remove the seeds and core before dicing)
½ cup shallots (diced )
¼ cup jalapeno (diced, remove the seeds and veins before dicing)
1.5 cups strawberries (diced, remove the stem about 12-15 small - medium strawberries)
1.5 cups pineapple (diced, fresh or canned will work)
2 cups mango (diced, I used two mangoes, it was about 1 cup each)
¼ cup cilantro (chopped, fresh cilantro)
1 tablespoon lemon juice (fresh squeezed )
1 tablespoon lime juice (fresh squeezed )
pinch salt
charred corn kernels (2-3 ears of corn )
red cabbage slaw
avocado slices (2 avocados sliced )
lime wedges (2 limes cut into wedges )
salsa
red bell peppers
red onion
cherry tomatoes

Steps:

  • In a small bowl, combine the oregano, onion powder, garlic powder, cayenne pepper, paprika, salt and pepper. Stir well.
  • Add the thawed shrimp to a colander. Drain off any excess liquid.
  • Peel and devein the shrimp if they are not deveined. When peeling, I left the tails on for photo purposes, but you can remove the tails.
  • In a mixing bowl, combine the prepared shrimp and the blackening spice. Make sure each shrimp is well coated.
  • Grab an 11-inch non-stick skillet and spray it with cooking spray. Add 2 tablespoons of butter.
  • Once the butter is melted and hot, add the shrimp. Let them cook for 3 minutes on each side. To get them crispy let them sit untouched for the full 3 minutes on each side. Only flipping once.
  • Once the shrimp are cooked through, remove them from the heat and set them aside.
  • Dice the shallots, cucumber, jalapeno, strawberries, mango, pineapple, and cilantro and add it to a large mixing bowl. Add the firmer ingredients to the bottom of the bowl first. So, the shallots, cucumber and jalapeno. This makes it easier to toss.
  • Add the lemon juice, lime juice and pinch of salt. Gently fold everything together.
  • Set the salsa aside.
  • Add your warmed tortilla to the bottom of the bowl.
  • Top with the cooked shrimp.
  • Next, add the mango strawberry salsa
  • Add whatever toppings you desire. I used cabbage, charred corn, avocado and lime wedges.

Nutrition Facts : ServingSize 1 serving, Calories 675 kcal, Carbohydrate 123 g, Protein 26 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 158 mg, Sodium 1195 mg, Fiber 11 g, Sugar 76 g, UnsaturatedFat 4 g

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA



Blackened Chicken Quesadillas & Cranberry Mango Salsa image

Not just a 'summer' dish, the oranges, reds, and greens in this make for a gorgeous harvest feast as well. The salsa is a wonderful blend of tart, sweet, and spicy and goes well against the cool flavor of the cheese (I often omit the chicken and make vegetarian quesadillas). Despite the long list of directions, this is not overly complex to make...but tastes like it should be. Originally posted by Mean Chef.

Provided by winkki

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup creole blackening seasoning
4 boneless skinless chicken breasts
2 tablespoons peanut oil
1 large onion, thinly sliced
3 tablespoons vegetable oil
1 teaspoon chopped fresh basil
2 tablespoons honey
1 cup chicken broth
8 (8 inch) flour tortillas
1 1/2 cups monterey jack pepper cheese
1 cup cranberries
2 tablespoons light brown sugar
1/4 cup granulated sugar
1/4 cup water
1 medium mango
2 kiwi fruits
1/4 cup red onion, diced
2 tablespoons cilantro, chopped
1 1/2 tablespoons fresh lime juice
1 serrano chili, seeded and diced
1 garlic clove, minced
1 1/2 teaspoons honey
salt and pepper

Steps:

  • For the Salsa (yields about 3 cups):.
  • Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
  • In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
  • Meanwhile, peel and dice kiwi and mango.
  • Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
  • Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
  • For the Quesadillas:.
  • Place blackening seasoning in a shallow dish.
  • Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
  • Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
  • In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
  • Stir in basil and honey and cook for 5 more minutes.
  • Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
  • Slice chicken into small pieces and mix with onions.
  • To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
  • Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
  • When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
  • Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.

Nutrition Facts : Calories 1001.8, Fat 40.7, SaturatedFat 13.2, Cholesterol 106.2, Sodium 1215.2, Carbohydrate 111, Fiber 7.4, Sugar 46.7, Protein 49.5

BLACKENED CHICKEN + MANGO SALSA



Blackened Chicken + Mango Salsa image

Blackened Chicken + Fresh Mango Salsa is a natural flavor combination. It packs a punch of sweet and savory in every bite. Plus, if you use our Badass Blackened Seasoning, you can make the heat mild or wild and it's super easy to make too!

Provided by Mean Green Chef

Categories     Dinner

Time 1h

Number Of Ingredients 5

2 chicken breasts, (bone-in skin-on )
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Badass Blackened Seasoning, (find recipe above)
2 Tablespoons butter
2 cups Fresh Mango Salsa, (find recipe above)

Steps:

  • Preheat the oven to 375°F/190°C
  • Dry chicken breasts with a paper towel and rub with olive oil all over, liberally sprinkle with Badass Blackened Seasoning and gently pat to make sure the seasoning properly adheres to the chicken. Place the breasts on a plate and allow them to sit for 5 minutes to allow the seasoning to bond to the chicken breasts.
  • Meanwhile, heat the cast iron pan over a high flame, then toss in the butter...
  • Add the Blackened Seasoned Chicken breast side down and allow it to brown for approximately 5 minutes. If the pan becomes too hot and smells like the chicken may be burning then reduce the heat as needed. You need high heat to properly blacken the chicken. (You'll see I'm cooking one at a time, to give them room to brown and not steam).
  • Check to make sure the breasts are browned and flip to the other side to brown. If you are browning in stages, then move the browned breast to a plate and finish blackening the rest of your chicken.
  • Return the chicken to the pan (if needed) and place into the preheated oven, bake for 35-45 minutes until you reach an internal temperature of 160°F/71°C. Depending on the size of the breasts adjust the cooking time accordingly. Remove from the oven and allow to rest for 5 minutes.
  • You can debone the chicken if desired, plate and spoon Fresh Mango Salsa over the top and serve with a side of rice if desired.

BLACKENED CHICKEN THIGHS WITH MANGO SALSA



Blackened Chicken Thighs with Mango Salsa image

Whether you cook it over the grill or stovetop, this meal is summer simplicity on a plate. Smarts: To insure that this simple meal is hearty enough, we increased the amounts of both the protein and vegetable over our typical portion size. You could also serve some chips or rolls (not on the ingredients list) on the side if you know you'll want something more. Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Provided by CookSmarts

Time 55m

Yield 4

Number Of Ingredients 16

1 Tbsp Jerk or Cajun seasoning
1 tsp Brown sugar
1 Tbsp Soy sauce, low-sodium
1 Tbsp Vinegar, red or white wine
1 Tbsp Oil, cooking
1 1/2 lbs Chicken thighs, boneless and skinless
1 Jalapenos, diced, seeds removed for less heat
1 clove Shallots, finely diced
1 Bell peppers, red, finely diced
3 Mangos, fresh, diced (sub pineapple or oranges)
3 Tbsp Cilantro leaves, chopped
1 Tbsp Lime juice
1 1/2 lbs Zucchini, spears
1 Tbsp Oil, cooking
2 tsp Coriander, ground
1/4 tsp Cumin, ground

Steps:

  • Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  • Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  • Brush grates with some oil and place chicken and zucchini over direct heat. Sear on all sides until lightly charred.
  • Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees). (Zucchini may already be tender, but if not, move it to indirect heat and continue cooking as well.)
  • Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add zucchini and sear on all sides until tender (do this in batches if needed). Set aside.
  • If the pan looks dry, add some more oil and then chicken. Sear until both sides are deep golden brown, ~3 minutes per side. Cover with a lid or foil and continue cooking for another 3 to 5 minutes (until chicken reaches 165F / 74C degrees).
  • Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
  • Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren't naturally sweet.)
  • Serve chicken and zucchini with salsa over top. Enjoy!

Nutrition Facts : Calories 472, Carbohydrate 49g, Cholesterol 160mg, Fat 15g, Fiber 7g, Protein 39g, SaturatedFat 3g, Sodium 433mg, Sugar 42g, TransFat 0g

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