Chicken Tacos with Mango Salsa Recipe- Mexican Special
The Chicken Tacos with Mango Salsa recipe brings together savory-spiced chicken and bright, fruity mango salsa in every bite. Succulent chicken breasts or thighs are rubbed with chili powder, cumin, paprika, garlic and onion powders, then cooked until tender. The mango salsa adds juicy sweetness from ripe mango, crunch from red onion and bell pepper, a kick from jalapeño, and freshness from cilantro and lime. Served in warm corn or flour tortillas, this dish makes a vibrant weeknight meal, casual gathering food, or crowd-pleasing appetizer full of texture and flavor.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
For the Chicken Tacos:
- 1 lb chicken breasts or thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small tortillas (corn or flour)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Mango Salsa:
- 1 ripe mango, peeled, pitted, and diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
How to make Chicken Tacos with Mango Salsa :
Prepare Chicken: In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture over the chicken breasts or thighs.
Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice or shred into bite-sized pieces.
Make Mango Salsa: While the chicken cooks, combine mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Mix well and set aside.
Assemble Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a portion of the cooked chicken and top with a generous spoonful of mango salsa.
Garnish and Serve: Garnish with additional cilantro and serve with lime wedges on the side.
Recipe Notes:
Choose chicken thighs if you want richer flavor and juiciness; breasts are leaner but still work well.
For the spice rub, measure chili powder, cumin, paprika, garlic powder, onion powder, salt & pepper accurately for balanced heat.
Let the cooked chicken rest a few minutes before slicing or shredding to preserve juices.
Dice mango when it’s ripe and fragrant; avoid underripe fruit to maintain sweetness.
Adjust the jalapeño in the mango salsa to control heat level—seed and reduce if you prefer mild.
Warm tortillas before assembling tacos to prevent breakage and improve texture.
Garnish with fresh cilantro and a squeeze of lime for brightness and contrast.
Serve immediately to capture all textures—the crispness of the salsa, the tenderness of chicken, and the softness of tortillas.
Leftovers store well; keep salsa and chicken separate if storing to prevent tortillas from getting soggy.
