Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa
Prep time
Cook time
Total time
Serves: 6 servings
  • 4 chicken breasts, boneless and skinless
  • 1 -24 g package Old El Paso Chicken Taco Seasoning Mix
  • 1 cup shredded purple cabbage
  • 12 6” tortilla shells
Mango Salsa
  • 3 ripe mangos, diced
  • 1 avocado, diced
  • ½ Red onion, diced
  • 1 Jalapeno pepper, seeded and diced
  • Juice of 1 lime
  • cilantro
Chipotle Mayo
  • 1 cup mayonnaise
  • 1 tsp chipotle chili powder
  • 1 tsp lime juice
  • 1 ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp dried chives
  • Salt and pepper to taste
  1. Season the chicken breasts with the Chicken Taco seasoning mix
  2. In a well-oiled skillet, brown chicken breasts until cooked through
  3. While chicken is cooking shred the purple cabbage and arrange on a platter
  4. Prepare the Mango Salsa and Chipotle Mayo
  5. Remove cooked chicken from skillet and slice into ½” slices
  6. Arrange chicken on platter
Mango Salsa
  1. Remove mango flesh by slicing as close as possible to the pit
  2. Dice in ½” slices, add to a bowl
  3. Slice avocado in half, and using a large spoon, remove the avocado from stone, dice in ½” slices; add to mango
  4. Small dice the red onion and add to the bowl.
  5. Cut the jalapeno pepper in half and remove the seeds and any white flesh, small dice and add to the fruit.
  6. Lastly cut the lime in half and juice both halves into the bowl
  7. Sprinkle in cilantro leaves and mix well
  8. Arrange salsa on platter
Chipotle Mayo
  1. In advance, mix all ingredients above and let sit for a few hours in the fridge for flavors to blend
  2. Adjust favors to taste
  3. Preheat oven to 350 degrees.
  4. Wrap tortilla shells in tin foil and place into oven for about 15 minutes.
  5. Remove tortilla shells from oven and begin assembling tacos.
  6. Place desired amount of cabbage, mango salsa and cilantro over chicken and lightly drizzle chipotle mayo over the top.
  7. Enjoy…