Sweet and Savory Mango Salsa Chicken Tacos with Charred Peppers

These mango salsa chicken tacos bring together tender, spiced chicken with charred peppers and onions, all piled into warm flour tortillas. A bright mango salsa and a swirl of cool sour cream make every bite a perfect balance of sweet, savory and tangy.

This recipe is designed for busy weeknights: everything cooks in a single skillet, so cleanup is a breeze. The combination of Tex-Mex paste and southwest spice blend gives the chicken a rich, smoky flavor that pairs beautifully with the fresh salsa.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the mango. Halve the lime. Thinly slice the onion and long green pepper. Chop the cilantro leaves (stems are fine).
2. In a small bowl, combine the diced mango, juice of half the lime and a pinch of salt to make the mango salsa. Set aside.
3. In a separate bowl, mix the chopped chicken breast with the Tex-Mex paste and southwest spice blend until evenly coated.
4. Heat 1 teaspoon cooking oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
5. In the same skillet, add the sliced onion and green pepper. Cook over medium-high heat, stirring occasionally, until charred and softened, about 4-5 minutes. Return the chicken to the skillet and toss to combine. Remove from heat.
6. Warm the flour tortillas in a dry skillet or microwave until pliable. Fill each tortilla with the chicken and pepper mixture. Top with mango salsa, a dollop of sour cream and a sprinkle of chopped cilantro. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F.

What can I substitute for Tex-Mex paste?

Mix 1 tablespoon tomato paste with 1/2 teaspoon chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken and peppers in a skillet.