This Chicken Tacos with Mango Salsa recipe stands out for its vibrant blend of fresh, wholesome ingredients and bold, balanced flavors.
The juicy, seasoned chicken provides a rich source of lean protein essential for muscle repair and sustained energy, while the black beans add a generous boost of fiber, promoting digestive health and keeping you full longer.
The mango and avocado salsa introduces heart-healthy monounsaturated fats and a refreshing sweetness, creating a delicious contrast that elevates each bite.
Low in carbs and packed with nutrients like vitamin C and potassium, this dish fits perfectly into a balanced diet.
Its straightforward preparation and quick cooking times make it an ideal choice for busy weeknights or meal prep, delivering satisfying flavor without fuss.
This recipe is a flavorful, nutrient-rich meal that is as versatile as it is delicious—perfect for family dinners or casual entertaining.
Must-Have Tools for Perfect Results:
Nonstick Skillet
Essential for cooking the chicken evenly without sticking, ensuring a perfect sear and easy cleanup. A versatile pan every home cook needs for sautéing, frying, and more.
Cutting Board
Provides a sturdy, hygienic surface for chopping mango, avocado, and other ingredients quickly and safely. An indispensable kitchen staple for efficient meal prep.
Tongs
Perfect for flipping chicken cutlets and handling hot tortillas without burning your hands, offering control and precision during cooking. A must-have tool for multitasking in the kitchen.
Citrus Juicer or Reamer
Extracts fresh lime juice effortlessly to brighten the salsa and chicken, enhancing flavor with minimal effort. This simple tool brings vibrant freshness to many recipes.
Small Saucepan
Ideal for gently warming black beans to preserve their texture and flavor. A versatile pot useful for sauces, grains, and reheating dishes.
Chicken and Mango Salsa Tacos
Ingredients
Equipment
Method
- Prepare the Mango Salsa: In a medium bowl, combine diced mango, chopped tomatoes, avocado pieces, red onion, jalapeño, and cilantro. Squeeze the juice of half a lime over the mixture and sprinkle with salt. Gently toss everything to combine well. Cover and place the salsa in the refrigerator to chill while you prepare the rest of the meal.
- Season and Cook the Chicken: Sprinkle the taco seasoning evenly over both sides of each chicken cutlet. Pat the seasoning gently into the meat with your hands to ensure it adheres well. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken pieces to the pan. Cook without moving them for about 3 to 4 minutes until the underside forms a nice golden-brown crust. Flip the chicken and cook the other side for another 3 to 4 minutes, until fully cooked through. Remove the chicken from the skillet, place on a cutting board, and squeeze the juice of the remaining half lime over the top. Let the chicken rest for 5 minutes to retain its juices.
- Warm the Black Beans and Toast Tortillas: While the chicken rests, transfer the black beans to a small saucepan. Heat them gently over low heat, stirring occasionally until warmed through. At the same time, heat a nonstick skillet over medium-high heat. Lightly toast each tortilla for 30 to 60 seconds per side until they become warm and slightly crisp. Stack the tortillas in a tortilla warmer or wrap them in foil to keep warm.
- Assemble the Tacos: Slice the rested chicken into thin strips suitable for filling tortillas. To assemble, place a small spoonful of warm black beans onto each tortilla, add several chicken strips, then top with a generous scoop of the mango salsa. Add shredded cabbage, sour cream, and cheese as desired to complete your tacos.
Notes
- Nutrition information is based on two tacos with optional toppings and is an estimate. For precise details, refer to ingredient labels.
- Adjust jalapeño quantity to control the heat level in the salsa.
- Leftover chicken and salsa can be refrigerated and used for meal prep or lunch bowls.
- Substitute tortillas with lettuce wraps for a low-carb option.
- Toasting tortillas adds a nice texture and prevents them from becoming soggy.
Chef’s Secrets for Flavorful Tacos
To elevate your chicken tacos, start with fresh, high-quality ingredients—ripe mangoes and creamy avocados make a noticeable difference in the salsa’s taste and texture.
When seasoning the chicken, allow the spices to fully coat the meat and give them a gentle press to infuse flavor deeply.
Cooking the chicken over medium-high heat ensures a perfect sear that locks in juices while developing a savory crust.
Letting the chicken rest before slicing is key to retaining moisture.
For the salsa, refrigerate it for at least 15 minutes before serving to let the flavors meld beautifully.
Finally, warm your tortillas just before assembling to keep them soft and pliable, enhancing the overall eating experience.
Serving Suggestions to Impress Guests
These chicken tacos are wonderfully versatile and pair well with a variety of sides.
For a light, refreshing meal, serve with a crisp green salad dressed in lime vinaigrette or a tangy Mexican street corn salad.
Adding a side of cilantro-lime rice or quinoa provides a hearty balance if you want a more substantial meal.
For drinks, a cold margarita or sparkling water with fresh lime complements the zesty flavors perfectly.
When plating, garnish the tacos with extra cilantro leaves or a squeeze of fresh lime for brightness. These tacos also work great for casual gatherings—offer a taco bar with toppings like pickled onions, jalapeño slices, and various salsas to let guests customize their own.
Storage Tips for Fresh Ingredients
To keep the mango salsa fresh, store it in an airtight container in the refrigerator and consume within 2 days for best flavor and texture.
The avocado in the salsa may brown slightly over time, so adding lime juice helps slow oxidation.
Cooked chicken can be refrigerated for up to 3 days in a sealed container or frozen for longer storage, ideally sliced before freezing for easier reheating.
Warm the chicken gently on the stovetop or microwave, avoiding overcooking to prevent dryness.
Tortillas are best stored in a sealed plastic bag at room temperature for short-term use, or frozen if you want to keep them longer—just thaw and warm before serving.
Frequently Asked Questions Answered Clearly
1. Can I use frozen chicken breasts?
Yes, but make sure to thaw them fully in the refrigerator before cooking for even cooking and best texture.
2. What if I don’t like spicy food?
Simply remove the jalapeño seeds or omit the jalapeño entirely from the salsa to reduce heat without sacrificing flavor.
3. Can I make the mango salsa ahead of time?
Absolutely! Prepare the salsa a few hours ahead and refrigerate. Just give it a gentle stir before serving.
4. Are there good alternatives to black beans?
Yes, pinto beans or cooked chickpeas work well and offer a similar creamy texture and protein boost.
5. How can I make this recipe low-carb?
Use low-carb tortillas or substitute with large lettuce leaves for wraps to cut down on carbohydrates while keeping it fresh and tasty.
This recipe has been adapted and simplified from the original version by fromvalerieskitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.