Chicken Tacos with Mango Salsa

A top down shot of chicken tacos with sour cream, cheese and mango salsa on parchment paper.

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Chicken Tacos with Mango Salsa

These Chicken Tacos with Mango Salsa are fresh, colorful, and loaded with flavor! Load up tortillas with tender strips of seasoned chicken, black beans, and a super fresh salsa made with sweet chunks of mango and avocado.

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 515kcal

Author: Valerie Brunmeier

Ingredients

For the Mango Salsa

1 mango (Ataulfo/Champagne mango) peeled and chopped
2 plum tomatoes (Roma) chopped
1 large avocado chopped
¼ cup red onion diced
1 jalapeno seeded as desired and diced
⅓ cup fresh cilantro chopped
½ fresh lime juiced
¼ teaspoon sea salt

For the Chicken Tacos

2 tablespoons vegetable oil
2 boneless skinless chicken breasts halved lengthwise to create 4 thin cutlets (or 4 thin-sliced)
2 tablespoons Homemade Taco Seasoning Mix
15 ounce can black beans drained
8 corn tortillas can use flour or low-carb tortillas

Optional Toppings

½ cup sour cream light or regular
¾ cup shredded green cabbage I use bagged angel hair coleslaw
1 cup shredded cheddar and/or Monterey Jack cheese

Instructions

Make the Mango Salsa

In a small bowl, add the mango, avocado, tomato, red onion, jalapeno, and cilantro. Squeeze the juice from half of a lime over the mixture, add the salt, and lightly toss to combine. Cover and refrigerate while preparing the tacos.

Cook the Chicken

Sprinkle the taco seasoning evenly over both sides of each piece of chicken and pat it into the surface of the chicken with your hands.
Coat the bottom of a large skillet with vegetable oil and place it over MEDIUM-HIGH heat. When the oil is hot, carefully add the seasoned chicken. Cook on one side until nicely browned, about 3 to 4 minutes. Flip and continue to cook until browned and cooked through, about another 3 to 4 minutes. Transfer the chicken to a cutting board and squeeze the juice from the remaining half of the lime over the top. Let the chicken rest for 5 minutes.

Warm the Black Beans and Toast the Tortillas

Meanwhile, place the black beans in a small saucepan and place over LOW heat. Simmer until ready to assemble tacos.
Place a nonstick skillet over MEDIUM-HIGH heat. Toast the tortillas for about 30 to 60 seconds, per side, or until lightly toasted and warmed through. Transfer the tortillas to a tortilla warmer or wrap in foil to keep warm.

Assemble the Tacos

Slice the chicken into thin strips that will fit well on the tortillas.
Fill each tortilla with a small amount of black beans and some of the strips of chicken and top with some of the mango salsa, cabbage, sour cream, and cheese.

Notes

Nutrition information was calculated for 2 tacos with optional toppings.

Nutrition