Chicken & Mango Salsa Tacos Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the tacos.

Olive oil: Used for cooking the chicken, adding a rich flavor.

Chili powder: Adds a mild heat and depth of flavor to the chicken.

Garlic powder: Enhances the savory taste of the chicken.

Cumin: Provides a warm, earthy flavor to the chicken seasoning.

Taco shells: The vessel for holding the delicious chicken and salsa.

Mango: Diced to add a sweet and tangy element to the salsa.

Red onion: Adds a sharp, slightly sweet flavor to the salsa.

Jalapeño: Minced to bring a spicy kick to the salsa.

Cilantro: Chopped to add a fresh, herbaceous note to the salsa.

Lime: Juiced to add a zesty, citrusy flavor to the salsa.

Salt: Enhances the overall flavor of both the chicken and salsa.

When preparing the chicken breasts, ensure they are of even thickness for uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This helps in achieving a consistent cook and prevents the edges from drying out while the center is still undercooked. Additionally, when making the mango salsa, let it sit for about 10-15 minutes after mixing. This allows the flavors to meld together, enhancing the overall taste of your tacos.

• 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.