Tacos de pollo con salsa de mango Recipe
These chicken tacos with mango salsa are colorful, juicy and have a slightly sweet-and-spicy flavor that evokes Mexico’s coastal towns. In Mexico, fruit is often paired with chili and lime, so this mango sauce is nothing unusual – just a delicious everyday condiment. It’s a great idea for a relaxed dinner with friends, where everyone can assemble their own tacos at the table.
These tacos combine juicy, well-seasoned chicken with a distinctly sweet-and-spicy mango salsa like the ones found in coastal Mexican towns, where fruit is served with chili and lime. The contrast of temperatures (hot meat, cool salsa) and textures (tender chicken, crunchy lettuce, springy tortilla) makes it hard to stop at just one.
Chef's tips
Fry the thinly sliced chicken over fairly high heat in batches so it browns instead of stewing in its own juices – that way it stays juicy and full of flavor. Choose a mango that’s slightly soft but not mushy; if it’s too firm, it will be sour and fibrous, and if it’s overripe, it will fall apart in the salsa. Taste the salsa before serving and balance the flavor: if it’s too sweet, add more lime and a pinch of salt; if it’s too spicy, add more mango or a spoonful of sour cream on the finished tacos.
How to serve
These tacos are perfect for a casual dinner with friends on the balcony or in the garden – just set out a bowl of chicken, the salsa and warmed tortillas, and everyone can build their own. Lightly sparkling water with lime and mango slices or a classic margarita for adults are great drink options. To round out the menu, serve simple corn on the cob with butter and chili or roasted sweet potatoes with a touch of cumin on the side.
Ingredients
- chicken breast - 500 g
- corn tortillas - 12 piece
- mango - 1 piece
- onion - 0.5 piece
- chili pepper - 1 piece
- lime - 2 piece
- cilantro - 10 g
- vegetable oil - 2 tablespoons
- taco seasoning - 2 teaspoons
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- lettuce - 4 leaves
- sour cream - 100 g
Preparation
- Cut the chicken breast into thin strips. In a bowl, mix the chicken with the oil, taco seasoning, salt and pepper. Set aside for 10 minutes so the meat absorbs the flavor.
- Peel the mango, remove the pit and dice the flesh finely. Finely chop the red onion. Slice the chili pepper lengthwise, remove the seeds if you want a milder version, and chop finely.
- Put the mango, onion and chili into a bowl. Add chopped fresh cilantro, the juice of 1 lime and a pinch of salt. Mix and taste – add more lime juice if needed.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken and fry for 8–10 minutes, stirring often, until the pieces are cooked through and lightly browned on the outside.
- Warm the tortillas: place them on a hot, dry pan for 20–30 seconds on each side, until soft and pliable. Keep the warmed tortillas under a cloth so they don’t dry out.
- Slice the lettuce into thin strips. Mix the sour cream with 1–2 tablespoons of lime juice and a pinch of salt to make a slightly tangy sauce.
- Assemble the tacos: on each tortilla place some lettuce, a portion of chicken, 1–2 tablespoons of mango salsa and drizzle with a little sour cream sauce. Serve immediately while the tortillas are still warm and the chicken is hot.
Storage
Store leftover chicken, mango salsa, lettuce and sauce separately in the fridge in airtight containers. Reheat the chicken briefly in a pan before serving again, and assemble fresh tacos just before eating so the tortillas stay soft and the salsa fresh.
