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.
Reviews from our home cooks
The sweetness from the mango+flavor of the chicken+heat and cooling from the crema was an awesome combo! Still wish you gave us the option of choosing corn vs. flour tortillas!
Really good dish. The mango added so much flavor for the salsa. The seasonings for the chicken was also very flavorful. All in all very tasty tacos.
Delicious. I am Mexican so I usually go into these kind of recipes with high expectations and about 90% of the time it is a flop. But I actually really enjoyed this one. The mango that I used for the pico de gallo was a bit green and hard so I ended up picking it out and adding it to the hot chicken. The heat and I of course softened it and gave the overall texture of the tacos that much better.
Instead of using the sour cream sauce I used Truff hot sauce. I also used Tajin seasoning in the tomato mango sauce and some in the chicken tacos.
This recipe was Mango Tango chicken tacos yet my ingredients had no mango. It did not mention substitutes, so I was surprised and disappointed with the pineapple replacement.
You sent pineapple as a substitute but I had the opportunity to go buy mango so I could still have them as Mango Tango Chicken Tacos. They were extraordinary! Hope you are able to send mango the next time you offer this meal.
I don't like beef tacos and this is my first time trying chicken tacos. I am not a fan of cilantro but I cooked it to the recipe and I will say it wasn't bad but it was a bit too spicy for me but my best friend and roommate ate them all even went back for the small bit of leftovers! They did run out of mango and substituted it for pineapple which was very tasty.
The chicken filling was overseasoned, and ended up being all spicy heat rather than balanced flavor. I even double-checked if I made a mistake in using both spice packets but I followed the recipe correctly. The mango salsa is very good. This is one of the few recipes I've tried that I don't think I would order again.
The adobo spices were great on the chicken! We were disappointed about the pineapple replacing the mango for the salsa, but that was not too bad. We felt the amount of sour cream for the crema was skimpy. We could have used twice as much. When I order next time I will be sure to have my own sour cream handy!
I was given pineapple instead of mango so I had pineapple tango chicken tacos but still amazing!
