Grilled Mango Chicken Tortillas
 
Prep time
Cook time
Total time
 
A fresh and light summer meal with sweet mangoes, blackened chicken and a citrusy dressing.
Author:
Recipe type: Main
Serves: 6 tortillas
Ingredients
  • 1 ½ pound baby potatoes, Yukon gold or reds
  • Olive oil
  • Salt
  • Pepper
  • Dressing:
  • 1 c fresh cilantro leaves
  • 1 c fresh flat leaf parsley leaves
  • 2 green onions, cut into a couple inch chunks
  • 2 cloves garlic, smashed
  • Juice of two lemons
  • 6 T olive oil
  • 1 pinch salt
  • ½ t black pepper
Instructions
  1. Place the potatoes in a pot and cover with cold water. Bring to a boil and simmer for about 10 minutes tender but not all the way through when pierced with a fork. Drain and cool for 5 min. Cut in half.
  2. While the potatoes boil make the herby dressing. In a blender, blend the all the dressing ingredients: cilantro, parsley, green onion, garlic, lemon juice, olive oil, salt and pepper, until well blended.
  3. Preheat a grill to medium heat. Add some wood chips to the grate or coals – with in a smoke box or in a foil packet.
  4. Toss the potatoes gently with a drizzle of olive oil, salt and pepper.
  5. Once the wood chips start to smoke, place the potatoes – cut side down – on the grill. Cook for about 7-10 minutes. Turn or move around on the grill as needed to ensure they cook evenly. Once the potatoes are nice and golden on the bottom pull them off the grill.
  6. In a bowl, toss with just enough dressing to lightly coat the potatoes.
  7. Transfer to a serving bowl and serve with extra sauce on the side.
Recipe by Gravel & Dine at https://gravelanddine.com/grilled-mango-chicken-tortillas/