Healthy Chicken and Mango Salsa Tacos
A quick and healthy chicken taco recipe featuring lean protein, fiber-rich black beans, and a fresh mango avocado salsa. Easy to prepare, packed with nutrients, and perfect for everyday meals or entertaining
Equipment
- 1 Nonstick Skillet
- 1 Cutting Board
- 1 Pair of tongs
- 1 Citrus Juicer or Reamer
- 1 Small Saucepan
Ingredients
For the Mango Salsa:
- 1 ripe Ataulfo or Champagne mango peeled and diced
- 2 Roma tomatoes finely chopped
- 1 large avocado cut into chunks
- ¼ cup red onion finely diced
- 1 jalapeño seeded if desired and minced
- ⅓ cup fresh cilantro roughly chopped
- Juice of ½ a lime
- ¼ teaspoon sea salt
For the Chicken Tacos:
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts, sliced in half lengthwise to make 4 thin pieces
- 2 tablespoons homemade or store-bought taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 8 corn tortillas flour or low-carb tortillas can be substituted
Optional Toppings:
- ½ cup sour cream regular or light
- ¾ cup shredded green cabbage or pre-packaged angel hair coleslaw
- 1 cup shredded cheddar and/or Monterey Jack cheese
Instructions
- 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.