Chicken Tacos with Mango Habanero Salsa

Seasoned chicken tacos with flour tortillas and a zesty fresh made mango habanero salsa topping.

These chicken tacos with mango habanero salsa are a delicious and flavorful meal that brings together tender, seasoned chicken breasts with a blend of chili powder, cumin, garlic powder, onion powder, and smoked paprika, all wrapped in warm flour tortillas. The real star of the dish is the fresh made mango habanero salsa, which features ripe, juicy mango, finely chopped habanero pepper, red onion, red bell pepper, and a squeeze of fresh lime juice for a zesty kick. This salsa adds a perfect balance of sweet and spicy to the savory chicken, making these tacos a delightful culinary experience.

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

For the Chicken Tacos
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
6 small flour tortillas
Fresh cilantro for garnish

For the Habanero Mango Salsa
1 ripe mango, peeled, pitted, and diced
1 small habanero pepper, finely chopped (remove seeds for less heat)
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt to taste

Preparation

  • Dice the mango and finely chop the habanero (remove seeds for less heat).
  • Finely dice the red onion and red bell pepper.
  • Chop the fresh cilantro.
  • In a bowl, combine mango, habanero, red onion, bell pepper, lime juice, cilantro, and salt.
  • Mix well and set aside so the flavors can meld.
  • Slice the chicken breasts into thin strips or bite-sized pieces.
  • In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.

Cooking

  • Heat olive oil in a skillet over medium-high heat.
  • Toss the chicken with the seasoning mixture until evenly coated.
  • Cook chicken for several minutes, stirring occasionally, until browned and fully cooked through.
  • Remove from heat and let rest briefly.
  • Warm the tortillas in a dry skillet for about 30 seconds per side until soft and pliable.

Serving

  • Fill each tortilla with seasoned chicken.
  • Spoon the habanero mango salsa over the top.
  • Garnish with fresh cilantro.
  • Serve immediately with optional toppings like avocado, cheese, or sour cream.