Mango Chicken Tacos

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Why I Love This Recipe

These Mango Chicken Tacos are a fresh, flavorful twist on taco night—perfect for spring and summer. The juicy mango pairs perfectly with savory chicken, crisp slaw, and a creamy lime drizzle. They're quick, colorful, and a total crowd-pleaser!

Ingredients

For the Tacos:

• 2 cups cooked shredded chicken (our crockpot shredded chicken or rotisserie)

• 1 ripe mango, peeled and diced

• 1 cup shredded red cabbage

• 1/4 cup chopped cilantro

• 8 small corn tortillas (or tortillas of choice)

• 1 tablespoon olive oil (optional, for warming tortillas)

For the Cilantro-Lime Crema:

• 1/2 cup Greek yogurt or sour cream

• 1 tablespoon lime juice

• 2 tablespoons chopped cilantro

• Salt to taste

Instructions

Step 1: Make the Crema

1. In a small bowl, stir together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt.

2. Taste and adjust seasoning as needed. Set aside.

Step 2: Prepare the Filling

1. In a medium bowl, combine the shredded chicken, diced mango, cabbage, and cilantro. Gently toss to mix.

Step 3: Warm the Tortillas

1. Heat a skillet over medium heat and warm each tortilla for about 30 seconds per side, until pliable. You can brush them with a bit of olive oil for extra flavor if desired.

Step 4: Assemble the Tacos

1. Fill each tortilla with the mango-chicken mixture.

2. Drizzle with cilantro-lime crema.

3. Optional: top with extra cilantro, a squeeze of lime, or sliced avocado.

Notes

• Dietary Quick Tip: To make these gluten-free, use certified gluten-free corn tortillas. To make them dairy-free, swap the Greek yogurt for a dairy-free alternative like coconut yogurt or a cashew-based sour cream.

• For extra kick, add a few slices of jalapeño or a dash of hot sauce.