• • 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.