Chop or grate the onion. With a garlic crusher, crush the ten cloves of garlic.
Add the garlic, onion, lime juice, lemon juice, orange juice, salt, pepper, zest, oregano, and olive oil in a Mason jar or any jar with a lid. Shake well until combined. Remember to shake marinade before every use.
Ingredients can be adjusted to taste, and onion and garlic can be processed finer to desired consistency.
Cube the chicken breasts.
Peel the mango and the Avo and remove the pits; cut into small bite-size pieces.
For warm tacos, place the six corn tortillas in the oven at 350⁰F for eight minutes.
Two hours before cooking, place the chopped, deboned chicken breasts in a bag and cover it with the Mojo marinade.
Begin by heating 1 tsp olive oil in a medium frying pan, lower the heat, and lightly fry the chicken strips.
Coat the chicken with the remaining marinade in the bag throughout the cooking process—Cook, the chicken for 10 minutes.
Fill the tacos with the mojo chicken, mango, Avo, and top with cilantro and purple onions.
Add additional salt if desired. Enjoy your Delicious Cuban Mojo Chicken Tacos!