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- 2 boneless, skinless chicken breasts - 1 ripe mango, diced into small cubes - 1 red bell pepper, thinly sliced - 1 small red onion, thinly sliced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and freshly cracked pepper, to taste - 8 small corn tortillas - Fresh cilantro leaves, for garnish - Lime wedges, for serving The chicken is the main protein, providing a juicy base. Choose boneless and skinless for easy cooking. Mango adds sweetness and freshness to the dish. Make sure it is ripe for the best taste. Red bell pepper and red onion give the tacos color and a nice crunch. Olive oil helps to marinate the chicken, giving it rich flavor. Spices like cumin and chili powder bring warmth and depth to each bite. - Chicken: Look for brands like Perdue or Foster Farms for quality chicken. - Mango: Dole or Del Monte offer sweet, ripe mangoes. - Olive Oil: Extra virgin olive oil from brands like California Olive Ranch is great. - Spices: McCormick or Simply Organic provide fresh spices for the best flavor. - Tortillas: Mission or La Banderita make soft, tasty corn tortillas. - Cilantro: Fresh cilantro from your local market adds a burst of flavor. {{ingredient_image_2}} Start by mixing olive oil, ground cumin, chili powder, garlic powder, salt, and pepper in a bowl. This marinade adds flavor to the chicken. Place the chicken breasts in the bowl, ensuring they get covered well. Let it sit for 15 minutes at room temperature. This helps the chicken soak up the tasty marinade. Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook them for 6-7 minutes on each side. You can tell they are done when the juices run clear after you poke them. Then, transfer the chicken to a cutting board. Let it rest for 5 minutes. After resting, slice the chicken into thin strips. In the same skillet, add the thinly sliced red bell pepper and onion. Sauté them over medium heat for 3-4 minutes. You want them tender but still crunchy. Season with salt and pepper to bring out their flavors. The aroma will fill your kitchen! Warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. They should feel soft and pliable. Stack the tortillas on a plate and cover them with a cloth to keep warm. Now, it’s time to build your tacos! Take a warm tortilla and add sautéed bell peppers and onions. Next, layer the sliced chicken and diced mango on top. The mango adds a sweet touch that pairs well with the savory chicken. Finish your tacos with fresh cilantro leaves for a pop of color and taste. Serve them with lime wedges on the side. Just squeeze the lime over the tacos before you take a bite. This adds a fresh zing that elevates the dish! To marinate chicken well, mix olive oil, cumin, chili powder, garlic powder, salt, and pepper in a bowl. Make sure to cover the chicken fully with this mix. Let it sit for at least 15 minutes. This will help the chicken absorb all the tasty flavors. If you can, let it marinate longer for even better taste. Try to use fresh spices for the best flavor. Cook the chicken on medium-high heat. This helps it get a nice sear while staying juicy. Grill or pan-fry the chicken for about 6-7 minutes on each side. Use a meat thermometer to check the center; it should be 165°F. Remember to let the chicken rest for about 5 minutes after cooking. This step helps keep the juices in, making each bite tender and flavorful. Sauté the bell pepper and onion in the same pan after cooking the chicken. This adds extra flavor. Use medium heat and cook for around 3-4 minutes. Stir often so they cook evenly. You want them soft but still a bit crunchy. Season with salt and pepper as you cook. This will really bring out their natural sweetness. Warm the corn tortillas in a dry skillet over medium heat. Each side should take about 30 seconds. This step makes them soft and easy to fold. Stack the warmed tortillas on a plate and cover them with a clean cloth. This keeps them warm while you finish cooking. Avoid microwaving them; it makes them tough. Pro Tips Marination Magic: Allowing the chicken to marinate for at least 15 minutes enhances the flavor, but for best results, marinate for 1-2 hours in the fridge. This will infuse the chicken with deeper flavors. Perfectly Cooked Chicken: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption, ensuring it's juicy and tender. Veggie Crunch: To maintain the crispness of the sautéed vegetables, avoid overcooking. They should be tender yet still vibrant in color and slightly crunchy. Tortilla Tips: To prevent tearing, warm tortillas individually and keep them covered until ready to serve. You can also lightly brush them with olive oil before warming for added flavor. {{image_4}} If you want to mix things up, try other proteins. Shrimp works great! Its sweet taste pairs well with mango. You can also use tofu for a vegetarian option. Just marinate it the same way as the chicken. For a heartier option, use beef strips. Grill them until they are tender. Each protein brings its own flavor to the tacos. Mango shines in these tacos, but other fruits can shine too. Pineapple adds a nice tangy twist. Just dice it up and toss it in. You can also use peaches for a juicy touch. Try using papaya for a tropical flavor. Each fruit gives a unique taste and makes your tacos fun! Want to spice things up? Add jalapeños or serrano peppers. Slice them thin and mix them in. You can also top your tacos with a spicy salsa. A chipotle sauce adds a smoky kick. If you’re feeling adventurous, try a drizzle of sriracha. These spicy additions will make your tacos exciting! To keep your leftover tacos fresh, store each part separately. Place the chicken, veggies, and tortillas in airtight containers. This method helps maintain their texture and taste. Make sure to cool everything to room temperature before sealing. Store in the fridge for up to three days. You can freeze chicken and toppings for later use. For the chicken, slice it and place it in a freezer bag. Remove as much air as possible before sealing. You can also freeze the sautéed vegetables. Just let them cool first. Store chicken and veggies separately, and they will last up to three months in the freezer. To reheat, start with the chicken. Use a skillet over medium heat. Add a splash of water or broth to keep it moist. Heat for about 5-6 minutes. For the veggies, heat them in the same skillet for about 3-4 minutes. Warm the tortillas in a dry pan for 30 seconds on each side. This method keeps everything tasty and fresh. Enjoy your tacos as if they were just made! Yes, you can make mango chicken tacos in advance. Prepare the chicken and veggies ahead of time. You can store the marinated chicken in the fridge for up to 24 hours. Cook it fresh when you're ready to eat. Sauté the veggies just before serving for the best taste. Pair these tacos with fresh sides. Some great options include: - Black bean salad - Mexican street corn - Cilantro lime rice - Guacamole and tortilla chips These sides will enhance your meal and add more flavor. Yes, many stores sell gluten-free tortillas. Look for corn or rice-based options. They are great for making mango chicken tacos. Always check the label to ensure they are truly gluten-free. These tacos have a mild spice level. The chili powder adds flavor, not heat. If you like more spice, add jalapeños or hot sauce. Adjust the seasonings to match your taste. You learned how to make delicious mango chicken tacos. We covered ingredients, cooking steps, and useful tips. I shared variations to suit your taste and gave storage advice for leftovers. These tacos can please everyone, whether you like them spicy or mild. Keep the ingredient list handy and explore different flavors. Enjoy the joy of cooking, and don’t hesitate to share your taco creations!

Mango Chicken Tacos

Delicious tacos filled with marinated chicken, fresh mango, and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 whole ripe mango, diced into small cubes
  • 1 whole red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste salt and freshly cracked pepper
  • 8 small corn tortillas
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a mixing bowl, whisk together the olive oil, ground cumin, chili powder, garlic powder, salt, and freshly cracked pepper. Add the chicken breasts to the bowl, ensuring they are evenly coated with the marinade. Allow the chicken to sit at room temperature for at least 15 minutes to absorb the flavors.
  • Preheat a grill pan or a skillet over medium-high heat. Once hot, place the marinated chicken breasts in the pan. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and the juices run clear when pierced. After cooking, transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing it into thin strips.
  • Using the same skillet, add the sliced red bell pepper and onion. Sauté the vegetables over medium heat for approximately 3-4 minutes or until they become tender yet still retain a slight crunch. Season with salt and freshly cracked pepper to enhance the flavors.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they become soft and pliable. Stack them on a plate, covered with a clean cloth to stay warm.
  • On each warmed tortilla, layer a generous amount of sautéed bell peppers and onions, followed by the sliced chicken and succulent diced mango.
  • Sprinkle fresh cilantro leaves on top of each taco for a burst of flavor and color. Serve the tacos with lime wedges on the side, to squeeze over the top just before enjoying.

Notes

Allow chicken to marinate for better flavor.
Keyword chicken, easy recipe, mango, tacos