Chicken Tacos with Mango Salsa Recipe

Chicken Tacos with Mango Salsa have become a staple in our home, and for good reason! The vibrant flavors and textures in this dish are simply irresistible. From the tender, seasoned chicken to the burst of sweetness from the mango salsa, every bite is a delightful experience. My family absolutely devours these tacos, and they’ve become a go-to for weeknight dinners and casual get-togethers alike. What I love most is how fresh and colorful they are – perfect for brightening up any meal. If you’re looking for a recipe that’s both easy to make and packed with flavor, look no further. These Chicken Tacos with Mango Salsa are a guaranteed crowd-pleaser that you’ll want to make again and again.

Ingredients

The key to exceptional Chicken Tacos with Mango Salsa lies in the quality and freshness of the ingredients. We’ll break down what you need for both the vibrant salsa and the flavorful chicken, plus some optional toppings to customize your tacos to perfection.

For the Mango Salsa

This mango salsa is the star of the show, bringing a refreshing sweetness and tang that perfectly complements the savory chicken. Using the right ingredients and preparing them properly is crucial for achieving the best flavor and texture.

• 1 mango, (Ataulfo/Champagne mango) peeled and chopped: Ataulfo or Champagne mangoes are highly recommended for this salsa. They boast a creamy, non-fibrous texture and a wonderfully sweet flavor with a hint of tanginess. Their firm flesh holds its shape well when chopped, preventing the salsa from becoming mushy. If you can’t find Ataulfo mangoes, look for other varieties that are ripe but still firm. Avoid mangoes that are overly soft or fibrous, as they will not hold up well in the salsa. To peel a mango, you can stand it upright and slice down on either side of the large, flat seed. Then, score the flesh of each half in a grid pattern without cutting through the skin. Finally, scoop out the mango chunks with a spoon or invert the skin and cut off the cubes.
• 2 plum tomatoes, (Roma) chopped: Roma tomatoes, also known as plum tomatoes, are ideal for salsa because they are less watery and have a meaty texture. This prevents the salsa from becoming too liquidy. Choose firm, ripe Roma tomatoes for the best flavor. To chop them, you can remove the core and then dice them into small, even pieces. If you prefer a milder tomato flavor, you can remove the seeds before chopping.
• 1 large avocado, chopped: Creamy avocado adds a rich, buttery texture to the salsa that balances the sweetness of the mango and the acidity of the lime. Use a perfectly ripe avocado – it should yield slightly to gentle pressure but not be mushy. To chop an avocado, cut it lengthwise around the seed, twist to separate the halves, and remove the seed. Score the flesh in a grid pattern while still in the skin, and then scoop out the cubes with a spoon. Add the avocado to the salsa just before serving to prevent it from browning and to maintain its fresh, creamy texture.
• ¼ cup red onion, diced: Red onion provides a sharp, pungent bite that adds complexity to the salsa. The slight spiciness of red onion contrasts beautifully with the sweet mango. Dice the red onion finely to ensure it distributes evenly throughout the salsa and doesn’t overpower the other flavors. If you find red onion too strong, you can soak the diced onion in cold water for about 10 minutes to mellow its sharpness.
• 1 jalapeno, seeded as desired and diced: Jalapeno adds a touch of heat to the salsa, balancing the sweetness and adding depth of flavor. The amount of heat is easily controlled by adjusting the amount of seeds and membranes you include. For milder salsa, remove all the seeds and membranes. For more heat, leave some or all of the seeds and membranes intact. Always handle jalapenos with care, and consider wearing gloves to avoid skin irritation. Dice the jalapeno finely so it disperses evenly throughout the salsa.
• ⅓ cup fresh cilantro, chopped: Fresh cilantro is essential for that bright, herbaceous flavor that is characteristic of many Mexican salsas. Use fresh cilantro for the best flavor, and chop it just before adding it to the salsa to prevent it from wilting or losing its vibrant taste. If you’re not a fan of cilantro, you could try using flat-leaf parsley as a milder alternative, but cilantro truly provides the authentic flavor profile for this salsa.
• ½ fresh lime, juiced: Fresh lime juice is crucial for adding acidity and brightness to the salsa. It not only enhances the flavors of the other ingredients but also helps to prevent the avocado from browning. Use freshly squeezed lime juice for the best taste – bottled lime juice can sometimes have a slightly less vibrant flavor. One half of a lime should provide enough juice for this amount of salsa, but you can adjust to taste.
• ¼ teaspoon sea salt: Sea salt enhances the flavors of all the ingredients in the salsa. Use sea salt or kosher salt for a cleaner, less metallic taste than iodized table salt. Start with ¼ teaspoon and adjust to taste, keeping in mind that the flavors will meld and intensify as the salsa sits.

For the Chicken Tacos

The chicken in these tacos is seasoned simply but effectively, allowing the flavor of the mango salsa to really shine. Tender, juicy chicken is the perfect protein base for this dish.

• 2 tablespoons vegetable oil: Vegetable oil is used for cooking the chicken because it has a neutral flavor and a high smoke point, making it ideal for pan-frying. You can also use canola oil or another neutral cooking oil. Olive oil can be used, but be mindful of its lower smoke point and more distinct flavor, which may slightly alter the taste of the chicken.
• 2 boneless skinless chicken breasts, halved lengthwise to create 4 thin cutlets (or 4 thin-sliced): Using thin chicken cutlets ensures that the chicken cooks quickly and evenly, resulting in tender and juicy pieces. Halving the chicken breasts lengthwise creates thinner pieces that are perfect for tacos. If you purchase pre-sliced thin chicken cutlets, that works perfectly too. Look for chicken breasts that are similar in size to ensure even cooking.
• 2 tablespoons Homemade Taco Seasoning Mix: Taco seasoning is the key to infusing the chicken with classic taco flavors. Using a homemade taco seasoning mix allows you to control the ingredients and adjust the spice level to your preference. A good homemade mix typically includes chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. You can also use a store-bought taco seasoning mix, but be sure to check the ingredients and adjust the amount to your taste.
• 15 ounce can black beans, drained: Black beans add a hearty, earthy element to the tacos and contribute to their nutritional value. Canned black beans are convenient and work perfectly in this recipe. Be sure to drain and rinse the beans before using to remove excess sodium and canning liquid. Rinsing also helps to improve their flavor and texture.
• 8 corn tortillas, can use flour or low-carb tortillas: Corn tortillas are the traditional choice for tacos and provide an authentic flavor and texture. They are gluten-free and have a slightly nutty taste. Flour tortillas are a softer and chewier alternative, and they are also delicious. If you are looking for a lower-carb option, you can use low-carb tortillas made from almond flour or other alternative flours. Choose your preferred type of tortilla based on your dietary needs and taste preferences.

Optional Toppings

Toppings are where you can really customize your tacos and add extra layers of flavor and texture. These optional toppings complement the chicken and mango salsa beautifully.

• ½ cup sour cream, light or regular: Sour cream adds a cool, creamy tang that balances the spice and sweetness of the tacos. You can use regular sour cream for a richer flavor or light sour cream to reduce the fat content. For a dairy-free alternative, consider using plain Greek yogurt or a plant-based sour cream.
• ¾ cup shredded green cabbage, I use bagged angel hair coleslaw: Shredded green cabbage provides a crisp, refreshing crunch that contrasts nicely with the softer textures of the other taco components. Angel hair coleslaw mix is a convenient option and provides a finely shredded cabbage that is perfect for tacos. You can also shred your own green cabbage or use red cabbage for a slightly different flavor and color.
• 1 cup shredded cheddar and/or Monterey Jack cheese: Shredded cheese adds a savory, melty element to the tacos. Cheddar cheese provides a classic, sharp flavor, while Monterey Jack is milder and melts beautifully. Using a combination of both cheeses offers a balanced flavor profile. Other cheese options include cotija cheese for a salty, crumbly topping or pepper jack for extra spice.

Instructions

Making these Chicken Tacos with Mango Salsa is straightforward and quick, especially with a little prep work. Follow these step-by-step instructions to create this delicious and vibrant dish.

Make the Mango Salsa

This is the first step, as the salsa benefits from chilling in the refrigerator while you prepare the rest of the tacos, allowing the flavors to meld and deepen.

1. Combine Ingredients: In a small bowl, gently combine the chopped mango, Roma tomatoes, avocado, red onion, jalapeno, and cilantro. It’s important to handle the avocado gently to prevent it from becoming mushy.
2. Add Lime Juice and Salt: Squeeze the juice from half of a fresh lime over the mixture. Sprinkle ¼ teaspoon of sea salt over the salsa. The lime juice not only adds brightness but also helps to keep the avocado from browning.
3. Toss Gently: Lightly toss all the ingredients together to combine, being careful not to overmix and mash the avocado. You want to keep the ingredients relatively intact for the best texture.
4. Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate the salsa while you prepare the chicken and other taco components. Chilling the salsa allows the flavors to marry and enhances its overall taste. It also helps to keep the salsa fresh and cool, which is especially refreshing in tacos.

Cook the Chicken

Cooking the chicken is quick and easy in a skillet. Seasoning it well and cooking it to perfection ensures tender and flavorful taco filling.

1. Season the Chicken: Sprinkle the homemade taco seasoning mix evenly over both sides of each piece of chicken cutlet. Pat the seasoning into the surface of the chicken with your hands to help it adhere and ensure even flavor distribution. Make sure to season both sides thoroughly for maximum flavor in every bite.
2. Heat the Oil: Coat the bottom of a large skillet with vegetable oil and place it over MEDIUM-HIGH heat. Allow the oil to heat up until it shimmers slightly. This indicates that the oil is hot enough for cooking the chicken.
3. Cook the Chicken: Carefully add the seasoned chicken to the hot skillet. Avoid overcrowding the pan, as this can lower the temperature and cause the chicken to steam instead of brown. Cook the chicken on one side for about 3 to 4 minutes, or until it is nicely browned and releases easily from the skillet.
4. Flip and Cook Through: Flip the chicken and continue to cook on the other side for another 3 to 4 minutes, or until it is browned and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure doneness if you are unsure. Avoid overcooking the chicken, as it can become dry.
5. Add Lime Juice and Rest: Transfer the cooked chicken to a cutting board. Immediately squeeze the juice from the remaining half of the lime over the top of the chicken. This adds a final touch of brightness and flavor. Let the chicken rest for 5 minutes before slicing. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful strips.

Warm the Black Beans and Toast the Tortillas

While the chicken rests, you can quickly warm the black beans and toast the tortillas to complete the taco preparations.

1. Warm Black Beans: Place the drained black beans in a small saucepan and place it over LOW heat. Simmer the beans until they are heated through and ready to assemble the tacos. You can add a tablespoon or two of water or chicken broth if the beans seem too dry. Warming the beans enhances their flavor and makes them more appealing in the tacos.
2. Toast Tortillas: Place a nonstick skillet over MEDIUM-HIGH heat. Working in batches, toast the tortillas for about 30 to 60 seconds per side, or until they are lightly toasted and warmed through. Toasting the tortillas enhances their flavor and texture, making them slightly crispy and more pliable. Avoid over-toasting, as they can become brittle.
3. Keep Tortillas Warm: Transfer the toasted tortillas to a tortilla warmer or wrap them in foil to keep them warm while you assemble the tacos. This ensures that the tortillas are warm and soft when you are ready to eat.

Assemble the Tacos

Now for the fun part – putting everything together to create your delicious Chicken Tacos with Mango Salsa!

1. Slice the Chicken: Slice the rested chicken into thin strips that will fit well on the tortillas. Slicing against the grain will result in more tender strips of chicken.
2. Fill Tortillas: For each tortilla, start by adding a small amount of warmed black beans. This creates a base layer and helps to prevent the tortilla from becoming soggy.
3. Add Chicken and Salsa: Top the black beans with some of the sliced chicken strips. Spoon a generous amount of the chilled mango salsa over the chicken.
4. Add Optional Toppings: If desired, add your choice of optional toppings, such as shredded cabbage, sour cream, and shredded cheese. Arrange the toppings attractively to make the tacos visually appealing.
5. Serve Immediately: Serve the Chicken Tacos with Mango Salsa immediately while the tortillas are warm and the salsa is fresh and chilled. Enjoy!

Nutrition Facts

Understanding the nutritional content of your meal can help you make informed dietary choices. Here’s a breakdown of the estimated nutrition facts for these Chicken Tacos with Mango Salsa.

Servings and Calories per Serving

• Servings: 4
• Calories per Serving: Approximately 450-550 calories (This is an estimate and can vary based on ingredient brands, portion sizes, and optional toppings used).

Approximate Nutritional Breakdown per Serving (Estimates):

• Protein: 30-35g
• Fat: 20-25g (Can vary with avocado ripeness and sour cream type)
• Carbohydrates: 40-50g (Can vary with tortilla type and toppings)

Please Note: These are estimated nutritional values and may vary. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients you use. Adding optional toppings will also increase the calorie and macronutrient counts.

Preparation Time

Efficiency in the kitchen is always appreciated. Here’s a breakdown of the preparation and cooking times for these tacos.

• Prep Time: 25 minutes minutes (This includes chopping vegetables for the salsa, seasoning the chicken, and preparing toppings)
• Cook Time: 15 minutes minutes (This includes cooking the chicken, warming the black beans, and toasting the tortillas)
• Total Time: 40 minutes minutes (From start to finish, you can have these delicious tacos on the table in under 40 minutes)

This recipe is perfect for a weeknight meal because it is relatively quick to prepare and cook. You can even save time by making the mango salsa ahead of time.

How to Serve

Serving these Chicken Tacos with Mango Salsa is all about presentation and creating a satisfying and enjoyable meal experience. Here are some ideas on how to serve them:

• For a Casual Weeknight Dinner:
  • Simple Plating: Arrange 2-3 tacos per plate, garnished with a sprig of cilantro or a lime wedge.
  • Family Style: Place all the taco components (chicken, salsa, beans, toppings) in separate bowls on the table and let everyone assemble their own tacos. This is a fun and interactive way to serve tacos, especially for families.
  • Quick Sides: Serve with a simple side salad or a side of tortilla chips and guacamole for a complete meal.
• For a Fiesta or Gathering:
  • Taco Bar: Set up a taco bar with all the ingredients in separate serving dishes. Include bowls of mango salsa, shredded chicken, black beans, various toppings (sour cream, cabbage, cheese, pico de gallo, hot sauces), and a stack of warm tortillas. This allows guests to customize their tacos to their liking and adds a festive touch.
  • Colorful Presentation: Use colorful serving dishes and platters to enhance the visual appeal of the taco bar. Garnish the platters with lime wedges, cilantro sprigs, and maybe even some fresh mango slices.
  • Make-Ahead Salsa: Prepare the mango salsa a few hours ahead of time and keep it chilled. This helps to streamline the preparation process when you have guests coming over.
• Pairing Suggestions:
  • Drinks:
    • Margaritas: Classic margaritas (on the rocks or frozen) are the perfect pairing for tacos.
    • Mexican Beer: Serve with your favorite Mexican beer, such as Corona, Modelo, or Pacifico.
    • Agua Fresca: For a non-alcoholic option, serve refreshing agua fresca, like watermelon or hibiscus.
    • Limeade: Homemade limeade is another refreshing and tangy drink that complements the flavors of the tacos.
  • Side Dishes:
    • Mexican Rice: Serve with a side of flavorful Mexican rice or cilantro lime rice.
    • Refried Beans: Offer refried beans as a heartier side dish option.
    • Corn Salad: A fresh corn salad with lime and cilantro would be a great accompaniment.
    • Chips and Guacamole: Classic tortilla chips and guacamole are always a welcome addition to a taco meal.

Additional Tips

To elevate your Chicken Tacos with Mango Salsa even further, here are five helpful tips to keep in mind:

1. Make the Salsa Ahead of Time: The mango salsa can be made up to a day in advance and stored in the refrigerator. Making it ahead of time actually allows the flavors to meld together even more, resulting in a more flavorful salsa. Just be sure to add the avocado shortly before serving to prevent browning.
2. Marinate the Chicken for Extra Flavor: For even more flavorful and tender chicken, consider marinating it for 30 minutes to an hour before cooking. A simple marinade of lime juice, olive oil, garlic, and a touch of cumin or chili powder would work wonderfully. Marinating not only enhances the flavor but also helps to tenderize the chicken.
3. Adjust the Spice Level to Your Preference: Control the heat in the salsa by adjusting the amount of jalapeno and the number of seeds and membranes you include. For a milder salsa, remove all seeds and membranes or use a milder chili. For extra heat, add a hotter pepper like serrano or a pinch of red pepper flakes to the taco seasoning or salsa.
4. Consider Vegetarian or Vegan Options: To make this recipe vegetarian, substitute the chicken with grilled halloumi cheese, seasoned tofu, or extra black beans. For a vegan version, ensure your tortillas are vegan-friendly, use plant-based sour cream, and consider using a plant-based cheese alternative or simply omitting the cheese.
5. Experiment with Different Tortilla Varieties: While corn tortillas are traditional, don’t be afraid to experiment with different types of tortillas. Try using flour tortillas for a softer texture, or explore flavored tortillas like spinach or sun-dried tomato tortillas for added flavor. Grilling or charring the tortillas briefly on a grill or gas stovetop can also add a delicious smoky flavor.

FAQ Section

Here are some frequently asked questions about Chicken Tacos with Mango Salsa to help you make the perfect tacos every time:

Q1: Can I use frozen mango for the salsa?

A: While fresh mango is highly recommended for the best flavor and texture, you can use frozen mango in a pinch. Make sure to thaw the frozen mango completely and drain any excess liquid before chopping and adding it to the salsa. Keep in mind that frozen mango may be slightly softer than fresh mango, so handle it gently when mixing the salsa. Fresh mango will always provide a superior flavor and texture for this salsa.

Q2: How can I make the mango salsa spicier?

A: To increase the heat in your mango salsa, you have several options. You can add more jalapeno, including some or all of the seeds and membranes, which contain most of the heat. Alternatively, you can use a hotter chili pepper, such as serrano pepper, finely diced. A pinch of red pepper flakes or a dash of hot sauce can also be added for extra spice. Start with a small amount and taste as you go to reach your desired level of spiciness.

Q3: Can I use different types of beans instead of black beans?

A: Yes, you can definitely use other types of beans if you prefer or don’t have black beans on hand. Pinto beans, kidney beans, or even cannellini beans would be good substitutes. Each type of bean will bring a slightly different flavor and texture to the tacos. Pinto beans are a common choice for Mexican cuisine and offer a creamy texture. Kidney beans are heartier and have a slightly bolder flavor. Cannellini beans are milder and creamier. Choose your beans based on your personal preference and what you have available.

Q4: Can I grill the chicken instead of pan-frying it?

A: Absolutely! Grilling the chicken is a fantastic alternative to pan-frying and adds a delicious smoky flavor. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the seasoned chicken cutlets for about 3-4 minutes per side, or until cooked through and nicely grill-marked. Grilling can impart a wonderful char and smoky taste that complements the fresh flavors of the tacos.

Q5: How long does the mango salsa last in the refrigerator?

A: Mango salsa is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. However, the texture of the avocado may change slightly over time, and it might brown a bit despite the lime juice. The flavors of the salsa will meld and deepen as it sits, which can be desirable for some. For the best texture and appearance, it’s recommended to consume the salsa within the first day or two. If you are making it ahead, add the avocado as close to serving time as possible.

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