Refreshing Tacos with Mango Salsa

Finding a fresh twist on taco night can be a real challenge, especially when you’re trying to keep dinner interesting for the whole family. After all, the usual ground beef and shredded lettuce combo can start to feel a bit repetitive, and let’s face it – sometimes we all need a break from the same old routine.

That’s why these tacos with mango salsa have become such a favorite at our house: they’re quick and easy to make, bring a natural sweetness that kids love, and work perfectly with whatever protein you prefer to use – from classic fish to shredded chicken or even black beans for a vegetarian option.

What Kind of Mango Should I Use?

For mango salsa, you’ll want to pick mangoes that are ripe but still firm enough to dice cleanly. Tommy Atkins mangoes (the most common variety in US grocery stores) work great here, but Ataulfo (also called honey or champagne) mangoes are fantastic too since they’re extra sweet and have a smooth, fiber-free texture. When choosing your mango, gently squeeze it – it should give slightly when pressed, similar to a ripe avocado. If you’re in a pinch, you can use frozen mango chunks that have been thawed and patted dry, though fresh will give you the best texture and flavor for salsa.

Options for Substitutions

This taco recipe is super adaptable and there are plenty of ways to switch things up:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs, which some people prefer for their extra flavor. Fish, shrimp, or even firm tofu work great too – just adjust cooking times accordingly.
• Mango: If mangoes aren’t in season or available, try using peaches or pineapple instead. Both will give you that sweet-tropical taste that works so well with the spicy chicken.
• Jalapeño: Feel free to use serrano peppers for more heat, or bell peppers for a milder version. You can also use canned green chiles if fresh peppers aren’t available.
• Sour cream: Greek yogurt makes a great substitute for sour cream in the sauce – it’s actually higher in protein too! Just make sure to use plain, full-fat yogurt for the best results.
• Cilantro: If you’re not a cilantro fan (or if you’re one of those folks who think it tastes like soap), try using fresh parsley or mint instead.
• Tortillas: Besides romaine lettuce, you can use corn tortillas instead of flour ones, or try cabbage leaves for another low-carb option. Jicama wraps work great too!

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken tacos is ending up with dry, overcooked meat – to keep it juicy, cook the chicken just until it reaches 165°F and let it rest for 5-10 minutes before slicing. When preparing the mango salsa, using overripe mangoes can make it too mushy, so choose ones that are slightly firm but give a little when pressed. For the avocado crema, timing is crucial – make it just before serving to prevent browning, or if you need to prepare it ahead, press plastic wrap directly onto the surface and add an extra squeeze of lime juice to maintain its fresh green color. A common mistake with the spice blend is adding it all at once – instead, season the chicken generously at the start, then taste and adjust the seasonings right before serving to ensure the flavors really pop.

What to Serve With Chicken Tacos?

These fresh and zesty tacos pair perfectly with classic Mexican side dishes that’ll round out your meal nicely. Mexican rice or cilantro lime rice makes an excellent base, while refried or black beans add a hearty touch that’ll keep everyone satisfied. For something lighter, try a simple cabbage slaw dressed with lime juice and a pinch of salt, or char some corn on the cob and dress it with butter, lime, and chili powder for that street corn vibe. If you’re hosting a taco night, set up a DIY toppings bar with extra lime wedges, diced onions, and shredded lettuce so everyone can customize their plate.

Storage Instructions

Keep Components Separate: For the best taco experience, store each component separately in the fridge. The cooked chicken will stay good for 3-4 days, while the mango salsa keeps fresh for about 2 days. The avocado cream sauce is best used within 24 hours, though a squeeze of extra lime juice helps prevent browning.

Prep Ahead: You can make the chicken and mango salsa a day before serving. The chicken actually gets more flavorful as it sits in the spices! Just wait to make the avocado cream sauce until you’re ready to serve, as it’s best fresh. If you’re meal prepping, keep the tortillas separate and warm them just before eating.

Save Leftovers: Got leftover chicken? Pack it in an airtight container and it’ll be perfect for quick lunches. The mango salsa might get a bit watery after a day, but just drain off any excess liquid and give it a quick stir before using. For a fresh-tasting meal the next day, pack your tortillas separately from the fillings.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 150-170 g
• Fat: 90-110 g
• Carbohydrates: 150-180 g

Ingredients

For the chicken:

• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin (for best flavor and aroma)
• 1 tbsp chili seasoning
• 1/2 tsp black pepper
• 3 tbsp lime juice (freshly squeezed for brighter flavor)
• 1/4 tsp cayenne pepper
• 2-3 lbs chicken breasts (boneless, skinless, cut into 1-inch pieces)

For the mango salsa:

• 1/2 cup diced red bell pepper (finely diced, about 1/4-inch pieces)
• 1/2 cup fresh cilantro (chopped, about 1/4-inch pieces)
• 1 pinch salt
• 1/2 cup finely chopped red onion
• 1-2 mangoes (diced into 1/2-inch pieces)
• 1 pinch black pepper
• 1/4 tsp cumin
• 1 tbsp lime juice
• 1 jalapeno (minced, seeds removed for less heat)

For the avocado cream:

• 1/4 tsp black pepper
• milk (for desired consistency)
• 1/4 to 1/2 cup fresh cilantro
• 1/4 tsp salt
• 2 tbsp lime juice
• 1/2 cup sour cream (full-fat for extra creaminess)
• 2 avocados (ripe, Hass avocados preferred)
• 1/4 tsp garlic powder

For serving:

• tortillas or romaine lettuce cups

Step 1: Marinate the Chicken

Place the chicken in a Ziploc bag or a dish.

Prepare the marinade by combining chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne, and lime juice.

Pour the marinade over the chicken, ensuring it is well-coated.

Seal the bag or cover the dish, then refrigerate for a couple of hours, up to 8 hours, allowing the flavors to infuse into the chicken.

Step 2: Cook the Chicken

To grill the chicken, preheat your grill to medium-high heat.

Cook the chicken for about 6-7 minutes per side, or until it is cooked through.

For an alternative method using an Instant Pot, place the chicken and marinade in the pot along with 1/2 cup of low-sodium chicken broth or water.

Secure the lid, set to manual, and cook on high pressure for 7 minutes.

Allow the pressure to release naturally.

Once cooked, let the chicken rest for about 5 minutes before slicing into strips or shredding.

Step 3: Prepare the Mango Salsa

In a medium bowl, combine all the ingredients for the mango salsa.

Stir everything together until evenly mixed.

Cover and refrigerate the salsa until you are ready to serve.

This can be prepared a day in advance if desired.

Step 4: Make the Avocado Cream

Place all the ingredients for the avocado cream, except the milk, into a blender or food processor.

Blend until smooth and creamy.

Gradually add milk, one tablespoon at a time, until the sauce reaches a drizzling consistency.

Be careful not to make it too thin.

Step 5: Assemble the Tacos

Prepare each tortilla by topping it with sliced or shredded chicken, a generous spoonful of mango salsa, and a drizzle of avocado cream.

For a healthier alternative, you can substitute the tortillas with romaine lettuce leaves to create a main dish salad.