Mango Tango Chicken Tacos

Chicken tacos on a plate


This dish features savory blackened chicken with a southwest blend of vegetables, topped with a sweet mango salsa.

Ingredients (2 servings)


  1. Wash and dry produce; thinly slice onion, mincing a couple tbsp for the salsa. Dice tomato. Dice mango (if mango is from a cup, put aside and save juice). Roughly chop cilantro. Zest and quarter lime. Thinly slice poblano.
  2. In medium bowl, combine minced onion, tomato, mango, 1 tbsp mango juice, half the cilantro, a few squeezes of lime juice, and lime zest. Season with salt and pepper to taste. Set aside for end.
  3. Heat a large drizzle of oil on med-high heat. Add onion, poblano, large pinch of salt, and cook, stirring occasionally, until veggies and lightly charred, ~5-7 minutes. Season with salt and pepper; transfer to plate.
  4. Pat chicken dry with paper towel; heat another drizzle of oil in veggie pan and cook chicken over med-high heat. Add southwest spices and blackening seasoning and cook, stirring occasionally, until chicken is fully cooked, ~4-6 minutes. Stir veggies back in, along with cilantro and the remaining mango juice. Cook while stirring another 1 minute, and remove from heat.
  5. While chicken is cooking, combine sour cream with hot sauce to taste in a small bowl. Add 1 tsp of water at a time until cream reaches a drizzle consistency. Season with salt to taste.
  6. Wrap tortillas in a damp paper towel and microwave until warm, ~30 seconds. Divide taco filling, salsa, and crema between tortillas. Serve with lime wedges on the side.
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