Mango Tango Chicken Tacos
with Hot Sauce Crema
- Wheat
- Soy
Tonight’s addictively sweet and savory tacos star mango in not one, but TWO ways. Mango juice simmers with spiced chicken breast strips and sautéed poblano and onion to form a sticky and satisfying filling, while chunks of the fruit are stirred into a refreshing salsa with onion, tomato, cilantro, and lime juice. This is one meal that’s just as pretty as it is to eat—taco ’bout a dinner winner!
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
2 tablespoon
Sour Cream
4 ounce
Mango
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato. Drain mango, reserving juice. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice poblano into strips.
• In a medium bowl, combine minced onion, tomato, mango, 1 TBSP mango juice (you’ll use the rest later), half the cilantro, a big squeeze of lime juice, and lime zest to taste. Season with a pinch of salt; set aside.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and a big pinch of salt. Cook, stirring occasionally, until veggies are tender and lightly charred, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.
• Pat chicken* dry with paper towels. • Heat another large drizzle of oil in pan used for veggies over mediumhigh heat. Add chicken, Southwest Spice, and Blackening Spice; season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. • Stir in veggies, remaining mango juice, and remaining cilantro. Cook, stirring, until thoroughly combined, 1 minute. Turn off heat.
• While chicken cooks, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates. Fill with chicken filling, salsa, and crema. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and spicy combination, though some found the pineapple substitute less appealing than mango.
- Ease of prep: Customers found this recipe quick and easy to make, with simple steps and great results.
- Suggestions: Consider adding black beans or rice as a side; some recommend extra cilantro or jalapeño for more kick.
- Portions: A few mentioned the meal could use a side dish to feel more complete or filling.
- Leftovers: Several noted the dish reheated well, with some even enjoying it cold as a salad the next day.
