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

2

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

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

Instructions

Prepare the Salsa

In a bowl, combine diced mango, habanero, red onion, red bell pepper, lime juice, and cilantro. Season with salt and mix. Set aside to let flavors meld.

Cook the Chicken

Preheat skillet over medium-high heat. Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss chicken strips in olive oil and coat with the spice mixture. Cook in skillet for 6-7 minutes, stirring occasionally, until fully cooked (165°F/75°C). Let rest for 5 minutes.

Warm the Tortillas

Heat tortillas in a dry skillet for 30 seconds on each side until pliable.

Assemble the Tacos

Place chicken on tortillas, top with habanero mango salsa, and garnish with cilantro.

Serve

Serve immediately and enjoy with optional toppings like avocado, cheese, or sour cream. Adjust habanero for heat preference.

In a medium bowl, combine the diced mango, chopped habanero, red onion, and red bell pepper. Add the lime juice and chopped cilantro to the mixture. Season with salt to taste and mix everything together until well combined. Set the salsa aside to let the flavors meld.

Preheat your skillet over medium-high heat. In a small bowl, mix together the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Slice the chicken breasts into thin strips. Place the chicken strips in a bowl, add olive oil, and toss to coat. Sprinkle the spice mixture over the chicken, ensuring all pieces are evenly coated.

Cook the chicken strips in the preheated skillet for 6-7 minutes, stirring occasionally, until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the heat and let it rest for 5 minutes before serving.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.

Place a few strips of grilled chicken on each tortilla, top with a generous spoonful of habanero mango salsa.