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- 2 boneless, skinless chicken breasts - 1 ripe mango, diced - 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 pepper to taste - 8 small corn tortillas To make mango chicken tacos, start with the main ingredients. The chicken is the star of the dish, bringing protein and heartiness. I prefer boneless, skinless breasts because they cook evenly and are easy to slice. The mango adds a sweet touch that pairs well with chicken. Next, the vegetables bring color and crunch. I like using red bell peppers for their sweetness and red onion for sharpness. These veggies add flavor and nutrition. I season the chicken with olive oil, ground cumin, chili powder, garlic powder, salt, and pepper. This blend creates a warm and savory taste. Finally, small corn tortillas make the perfect vessel for our delicious filling. They hold everything together and add a lovely corn flavor. - Fresh cilantro - Lime wedges - Hot sauce For topping your tacos, I recommend fresh cilantro. It adds a burst of freshness. Lime wedges are also great for squeezing over the tacos. They bring brightness to each bite. If you like heat, add some hot sauce to kick things up a notch. These simple toppings make each taco even better! {{ingredient_image_1}} To start, combine these ingredients for the marinade: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste. Mix well in a bowl. Next, take the two boneless, skinless chicken breasts. Coat them evenly with the marinade. Make sure every part is covered. Let the chicken sit for at least 15 minutes. This helps the flavors soak in. Now, heat a grill pan or skillet over medium-high heat. Place the marinated chicken in the pan. Cook for about 6-7 minutes on each side. You want the chicken to be fully cooked. It should look golden, and the juices should run clear. After cooking, remove the chicken from heat. Let it rest for 5 minutes. This step keeps it juicy. Slice the chicken into thin strips. In the same skillet, add the sliced red bell pepper and onion. Sauté them for about 3-4 minutes. You want them tender but still crisp. Season the vegetables with salt and pepper to taste. This adds a nice kick. Now it’s time to prepare the corn tortillas. Warm them in a dry skillet for about 30 seconds on each side. This makes them pliable and easy to fold. Soft tortillas make the best tacos. To assemble, take a warm tortilla. Layer it with the sautéed bell peppers and onions. Next, add the sliced chicken. Top it off with diced mango for sweetness. For a fresh touch, sprinkle cilantro over the top. Serve your tacos with lime wedges on the side for squeezing. Enjoy every bite! To keep chicken juicy, marinate it well. The olive oil helps lock in moisture. Use ground cumin, chili powder, and garlic powder for flavor. Let the chicken sit in the marinade for at least 15 minutes. Cooking the chicken at medium-high heat is key. Grill or pan-cook for 6-7 minutes on each side. Check that the juices run clear before removing it from heat. Rest the chicken for 5 minutes before slicing. This keeps it tender. For side dishes, consider fresh corn salad or black bean salsa. These pair nicely with the tacos. You can also serve tortilla chips and guacamole for a crunchy touch. As for drinks, try a light beer or a fruity margarita. These options balance the flavors of the tacos well. For creative plating, stack the tacos on a colorful platter. This makes them look more inviting. You can also arrange lime wedges around the plate. Sprinkle fresh cilantro on top for a pop of color. A drizzle of hot sauce adds flair and excitement. Pro Tips Marinate for Flavor: Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate deeply, enhancing the overall taste of the tacos. Use Fresh Ingredients: Opt for a fresh ripe mango and seasonal vegetables to bring vibrant flavors and textures to your tacos. Warm Tortillas Properly: Warming the tortillas in a dry skillet adds a subtle char and makes them more pliable, preventing them from tearing when filled. Experiment with Toppings: Feel free to add additional toppings like avocado, jalapeños, or a drizzle of sour cream to elevate your taco experience. {{image_2}} You can switch up the proteins in these tacos. Shrimp or tofu work great. They add a new twist to the dish. For fruit, try pineapple or peach instead of mango. Each choice brings a fresh taste. Want some heat? Add diced jalapeños or serrano peppers. They give your tacos a spicy kick. You can also use spicy marinades. Just mix in some cayenne or hot sauce into your marinade. This adds depth and flavor. For a plant-based version, use chickpeas or beans. They provide protein and texture. Swap chicken with grilled mushrooms for a hearty bite. You can also use avocado or more fruit for creaminess. These changes keep the dish vibrant and tasty. To keep your mango chicken tacos fresh, store them in an airtight container. This prevents moisture loss and keeps flavors intact. Make sure to refrigerate within two hours of cooking. Leftovers are best consumed within three days for optimal taste. When reheating, I recommend using the oven or a skillet. Preheat the oven to 350°F (175°C). Place the tacos on a baking sheet and heat for about 10 minutes. If using a skillet, warm them on medium heat for about 5 minutes, flipping halfway. This method keeps the tortillas crisp. If you want to save your assembled tacos for later, you can freeze them. Wrap each taco tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. Be sure to squeeze out as much air as possible. You can freeze the tacos for up to three months. When ready to eat, let them thaw in the fridge overnight. Then, reheat as described above. Enjoy the fresh taste of mango chicken tacos even after freezing! Mango chicken tacos are a fun twist on classic tacos. They combine juicy chicken, sweet mango, and colorful veggies. The chicken marinates in spices like cumin and chili powder. This adds rich flavor. You grill the chicken, slice it, and mix it with fresh mango, bell pepper, and onion. All of this goes into warm corn tortillas. The result is a tasty meal that bursts with flavor and freshness. Yes, you can make mango chicken tacos ahead of time! Here are some tips: - Marinate the chicken: You can marinate the chicken a few hours early. This lets the flavors soak in. - Cook the chicken: Grill or pan-cook the chicken and let it cool. Store it in the fridge. - Prepare veggies: Slice the bell peppers and onion early. Keep them in an airtight container. - Warm tortillas: You can warm the tortillas just before serving. This keeps them soft and pliable. This way, you can enjoy quick and easy tacos when you're ready to eat! Several side dishes pair great with mango chicken tacos. Try these: - Mexican rice: It adds a nice flavor and makes the meal heartier. - Black beans: They provide protein and fiber, making the meal balanced. - Corn salad: A fresh corn salad brightens up the plate. - Guacamole: This adds a creamy texture and extra flavor. For drinks, consider serving limeade or a light beer. These complement the tacos well! We covered how to make tasty mango chicken tacos. You learned about the key ingredients and step-by-step cooking methods. I shared helpful tips for juicy chicken and great sides. You can also try fun variations and know how to store your leftovers. Tacos are simple and fun to make at home. Try these ideas, and enjoy delicious meals with friends and family. Enjoy your cooking and experimenting in the kitchen!

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
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 piece ripe mango, diced
  • 1 piece red bell pepper, thinly sliced
  • 1 piece 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 pepper
  • 8 pieces small corn tortillas
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a bowl, combine olive oil, ground cumin, chili powder, garlic powder, salt, and pepper. Add the chicken breasts, coating them evenly with the marinade. Let it sit for at least 15 minutes.
  • Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and allow it to rest for 5 minutes before slicing it into thin strips.
  • In the same skillet, add sliced red bell pepper and onion. Sauté for about 3-4 minutes or until they're tender but still crisp. Season with salt and pepper to taste.
  • Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
  • On each tortilla, layer some sautéed bell peppers and onions, followed by sliced chicken and diced mango.
  • Sprinkle fresh cilantro over the top and serve with lime wedges on the side for squeezing over the tacos.

Notes

Let the chicken marinate for more flavor.
Keyword chicken, dinner, easy, mango, tacos