Chicken & Mango Salsa Tacos Recipe

Chicken breasts: boneless and skinless pieces that cook quickly and stay juicy.

Olive oil: used for cooking the chicken and adding a mild flavor.

Chili powder: gives the chicken a warm, smoky spice.

Garlic powder: adds a subtle garlic taste without the texture of fresh garlic.

Cumin: brings a slightly earthy and nutty flavor to the chicken.

Taco shells: the crunchy base that holds all the tasty fillings.

Mango: sweet and juicy fruit that makes the salsa fresh and bright.

Red onion: adds a sharp, crunchy bite to the salsa.

Jalapeño: a little spicy pepper that gives the salsa a kick.

Cilantro: fresh herb that adds a bright, citrusy flavor.

Lime: juice adds a tangy freshness to the salsa.

Salt: enhances all the flavors in the chicken and salsa.

One of the most helpful steps in this Chicken & Mango Salsa Tacos Recipe is seasoning the chicken breasts before cooking. Getting the seasoning right really makes the chicken taste amazing and gives it a nice kick. Here’s a simple way to do it:

1. Pat the chicken breasts dry with a paper towel. This helps the spices stick better.
2. Sprinkle the chili powder, garlic powder, cumin, and salt evenly over both sides. You can use your fingers to rub the spices in gently.
3. Let the chicken sit for a few minutes if you have time. This gives the flavors a chance to soak in.

Doing this step carefully means your chicken will have a deeper flavor and a nice color when it cooks. If you just throw the spices on quickly or don’t spread them evenly, some bites might taste bland or too salty.

When I first tried this, I didn’t dry the chicken well, so the spices slid right off and didn’t stick. It made the chicken taste kind of plain. Now, I always make sure to pat it dry first—it really makes a difference! Also, if you want to save time, you can mix all the spices in a small bowl first, then sprinkle the mix on the chicken so it’s easier to spread evenly.

This little trick helps your tacos taste fresh and full of flavor, making every bite super tasty!

• boneless, skinless chicken breasts - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can mimic the taste of chili powder.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices.

• taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and fresh alternative to traditional taco shells.

• diced mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor, making it a good substitute for mango.

• diced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color contrast.

• minced jalapeño - Substitute with serrano pepper: Serrano peppers offer a similar heat level and flavor profile to jalapeños.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor, which can replace cilantro for those who dislike its taste.

• juiced lime - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable alternative to lime juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the dish.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Store the mango salsa separately from the chicken and taco shells. This keeps the ingredients fresh and prevents the shells from becoming soggy.
• Place the sliced chicken in an airtight container. It can be stored in the refrigerator for up to 3 days.
• Transfer the mango salsa to a separate airtight container. It will stay fresh in the refrigerator for up to 2 days.
• Keep the taco shells in their original packaging or a resealable plastic bag. Store them in a cool, dry place to maintain their crispness.
• For freezing, wrap the cooked and cooled chicken tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
• Do not freeze the mango salsa as the texture of the mango and cilantro will degrade upon thawing.
• When ready to use, thaw the chicken in the refrigerator overnight. Reheat it in a skillet over medium heat until warmed through.
• Assemble the tacos just before serving to ensure the taco shells remain crisp and the mango salsa is fresh.

• Preheat your oven to 350°F (175°C). Wrap the taco shells in aluminum foil and place them in the oven for about 10 minutes until they are warm and crispy. Meanwhile, reheat the chicken slices in a skillet over medium heat for about 5 minutes, or until they are warmed through.

• If you prefer using a microwave, place the chicken slices on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Warm the taco shells separately by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the chicken slices and cook for 3-4 minutes, stirring occasionally, until they are heated through. Warm the taco shells in another skillet over medium heat for about 1 minute on each side.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken slices in the air fryer basket and cook for 3-4 minutes, shaking the basket halfway through. Warm the taco shells in the air fryer for the last 1-2 minutes.

• To reheat the mango salsa, it's best to let it come to room temperature naturally. If you prefer it slightly warm, you can place it in a microwave-safe bowl and microwave on low power for 20-30 seconds, stirring halfway through.

• Skillet: A flat-bottomed pan used for cooking the chicken breasts evenly over medium heat.

• Tongs: Handy for flipping the chicken breasts in the skillet to ensure they cook evenly on both sides.

• Cutting board: Provides a safe and clean surface for slicing the cooked chicken and dicing the mango, red onion, and jalapeño.

• Chef's knife: Essential for slicing the chicken and chopping the ingredients for the mango salsa.

• Mixing bowl: Used to combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.

• Juicer: Helps extract the juice from the lime efficiently for the salsa.

• Measuring spoons: Ensures accurate measurement of the chili powder, garlic powder, cumin, and salt for seasoning the chicken.

• Spatula: Useful for stirring and mixing the ingredients in the skillet and the mixing bowl.

• Taco holder: Keeps the taco shells upright and makes assembling the tacos easier.

• Oven or microwave: Used to warm the taco shells according to the package instructions.

Pre-season the chicken: Season the chicken breasts ahead of time and store them in the fridge to let the flavors meld.

Use pre-diced ingredients: Buy pre-diced mango and red onion to cut down on prep time.

Cook in batches: Cook multiple chicken breasts at once and use leftovers for other meals.

Make salsa in advance: Prepare the mango salsa a day before and store it in the fridge.

Warm taco shells together: Warm all taco shells at once in the oven to save time.