Chicken Tacos with Mango Avocado Salsa

Name: Chicken Tacos with Mango Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 8 small corn tortillas; 1 large ripe mango, diced; 1 medium avocado, diced; 1 small red onion, finely chopped; 1 small jalapeño, seeded and minced; 2 tablespoons fresh cilantro, chopped; Juice of 1 lime

ByClaire Laurent November 18, 2025

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This Chicken Taco Recipe? Stories Included

If you were hanging out in my kitchen, you’d probably catch me making these Chicken Tacos with Mango Avocado Salsa at least once a month—usually on a random Tuesday when motivation’s running on fumes. I first stumbled onto combining mango and avocado with taco night after getting, honestly, just a teensy bit bored of my usual salsa. It reminds me of summer BBQs with my sister (who always tries to steal extra mango from my bowl, as if I won’t notice). Tacos are friendly like that! Plus, who doesn’t love one-handed food you can eat while chasing the dog away from the table?

Why You’ll Love This (Or, Why I Keep Making It)

I make this when it’s already 5 p.m. and I realize I promised something different for dinner—yeah, that’s happened more than I’d admit. My family just pounces on these tacos, usually because of the sweet mango action up top. Sometimes, I even hear the tiniest, muffled groans if I skip the salsa (so now, I just don’t risk it). Also, I’ve made these when my pantry is running low—so trust me, you can swap lots of things; no taco police here. I did once use some leftover rotisserie chicken instead of cooking fresh, and, well, nobody noticed except me (and maybe that’s just my pride talking).

Stuff You’ll Need (But You Can Wing It)

2 chicken breasts, boneless and skinless (but chicken thighs work fab too—actually, a bit juicier!)
1 tbsp olive oil
2 tsp chili powder (sometimes I toss in smoked paprika for fun, or if I’m feeling fancy)

1/2 tsp cumin
1/4 tsp garlic powder (fresh minced works too, but, you know, sometimes you just want to keep your hands clean)
Salt and black pepper (dash it in, taste as you go)

1 ripe mango, peeled and diced (If way out of season, frozen works; just let it thaw a bit)
1 ripe avocado, diced
1/4 cup red onion, finely chopped (or honestly, any onion if that’s all that’s left)

1/2 jalapeño, seeded and diced (leave out if kids are lurking, or sub bell pepper for crunch)
Juice of 1 lime
A small handful of fresh cilantro, chopped (If my husband’s home, I skip—he claims it tastes like soap; more for me!)

8 small corn or flour tortillas (My grandma always swore by Mission brand, but the local store brand’s honestly fine!)
Optional: Greek yogurt or sour cream, and a sprinkle of crumbled feta or cotija cheese

Let’s Get Cooking

Season up the chicken: Toss your chicken with oil, chili powder, cumin, garlic powder, salt, and pepper. Just swirl it all around until it’s coated. (This is where I usually get distracted by my phone, so it sometimes marinates longer than planned. Happy accident?)

Cook the chicken: Pop a pan over medium heat. Add the chicken—sizzle! Let it cook about 5-6 minutes per side, or until it’s cooked through but still juicy. Don’t stress if the bits stick at first—they’ll let go when they’re ready. If you end up with slightly crispy edges, even better.
Dice and rest: Let chicken rest a few minutes; it locks in the juices, or so the experts say. Slice or dice, your call. Sometimes, I just shred it with two forks because it feels rustic (or cuz I’m lazy).
Mango avocado salsa time: Gently combine mango, avocado, onion, jalapeño, lime juice, and cilantro. Try not to smash it to mush—stir with a gentle hand. (Full confession: I’ve turned it into guac by accident more than once. Still tastes great!) Taste, adjust salt or lime.

Warm the tortillas: Hit your tortillas straight over a gas flame for a little char; watch them close! Or just toss them on a dry skillet for about 20 seconds a side. If you have to use the microwave, wrap in damp paper towels so they stay soft.
Assemble: Load tortillas with chicken, top with salsa, and add cheese or yogurt if you’d like.
This is the step where I usually sneak a bite standing right over the counter. Quality control, right?

Notes from Someone Who’s Spilled Mango Juice on the Dog

I sometimes make the salsa a couple hours ahead. It gets even better, flavors-wise, but the avocado might brown—bit ugly, still tasty, though.
If your mango’s rock-hard, pop slices in a paper bag for a day or—here’s a trick—use tinned mango, but rinse and pat dry.
Leftover chicken? Amazing in a quesadilla or even just on nachos. I’ve also tossed it onto salad (though with mixed results, depending on the greens—arugula was a bit much, to be honest).

Variations I’ve Actually Tried (Some Winners, Some Not So Much)

Swapped in shrimp for chicken (quick sauté with lime and chili), and everyone cheered. Fish tacos? Less popular at my table, but, hey, you do you.
Pineapple instead of mango… but, um, maybe skip unless you’re really into tart-sweet. The salsa came out soupier than I expected.
Added black beans right to the salsa once for extra heartiness. Actually, that one kind of rocked. Will repeat.

What You Need (And Some Sneaky Fixes)

Big frying pan (or grill, which I always forget to clean, so it’s the pan for me)
Cutting board and knife (Don’t worry if it’s slightly too short—just chase the mango bits as they roll away)
Small bowl for salsa

If you have no citrus juicer, totally fine—just squish the lime over your hand to catch seeds. Works like a charm!

Keeping Leftovers (If Any…)

Store the chicken and salsa separately in air-tight containers in the fridge. Salsa will last a day or two—though honestly, in my house it never makes it more than a day (avocado does brown after a bit, but it’s still perfectly safe to eat). Chicken’s good for up to three days, allegedly, but I think it tastes better the next day anyway. Seems to absorb the flavors more.

How I Serve These Up at Home

I like to plop everything down in the middle of the table, “build-your-own” style. Everyone assembles their tacos, extra lime wedges and a big bowl of tortilla chips on the side. Sometimes, if I remember, I throw together a quick Mexican street corn salad—it goes crazy well together. Someone always asks for hot sauce, so keep that handy. And, for real, don’t forget the napkins. Mango salsa is a bit wild.

Lessons Learned the Hard Way (Trust Me on This)

Don’t rush the chicken; if you flip too often it dries out (I once tried “speed cooking”—regretted it, tough as shoe leather).
Always taste your mango before you mix it in. Learned this after a particularly stringy, flavorless batch nearly ruined taco night for all.
Skip overloading the tacos. I know it’s tempting, but too much filling = instant food avalanche. (My brother-in-law always ignores this. Rookie mistake.)

People Actually Ask Me…

Can I prep the salsa ahead? Yep, but the avocado can brown. If it’s just for family, who cares; otherwise, add avocado fresh before serving.
Is it spicy? Not really—as long as you go easy on the jalapeño. Or, chuck the seeds for extra fire! Totally up to you.
What tortillas do you use? Corn if I’m being traditional, flour if I’m out of corn. No one’s ever called me out on it—yet. Actually, here’s a neat guide I use when I want to get fussy about texture.

Can I freeze leftovers? Only the chicken, really. The salsa doesn’t defrost well—gets all mushy and weird looking. Live and learn, right?
Why is my salsa runny? Probably too much lime or overripe mango. Happens. Next time just drain a bit off—or eat it with a spoon like I sometimes do.

Anyway, let me know if you give these Chicken Tacos with Mango Avocado Salsa a try—just don’t blame me if everyone demands a repeat next week. Oh, and if you drop a chunk of mango on the floor, the five-second rule is fair game.

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