Pulled Chicken Mango Salsa Tacos
Pulled Chicken Mango Salsa Tacos
Ingredients
For the Pulled Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 1/2 cups chicken broth
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Mango Salsa
- 2 mangoes, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Assembly
- 8 corn tortillas, small
- 1/4 cup cotija cheese, crumbled (optional)
- 1 avocado, sliced or diced (optional)
- 1/4 cup sour cream, or Greek yogurt (optional)
Instructions
- 1
Heat olive oil in a large skillet or pot over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until lightly browned.
⏱️ 5 min
- 2
Add chicken broth, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until chicken is cooked through and easily shredded.
⏱️ 20 min
- 3
Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot with the remaining liquid and stir to coat. Keep warm.
⏱️ 5 min
- 4
While the chicken cooks, prepare the mango salsa. In a medium bowl, combine diced mangoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently to combine. Set aside.
⏱️ 10 min
- 5
Warm corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min
- 6
Fill each warm tortilla with a generous portion of the pulled chicken. Top with a spoonful of mango salsa.
⏱️ 5 min
- 7
Garnish with crumbled cotija cheese, sliced avocado, or a dollop of sour cream/Greek yogurt, if desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Pulled Chicken Mango Salsa Tacos
Ingredients
For the Pulled Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 1/2 cups chicken broth
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Mango Salsa
- 2 mangoes, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Assembly
- 8 corn tortillas, small
- 1/4 cup cotija cheese, crumbled (optional)
- 1 avocado, sliced or diced (optional)
- 1/4 cup sour cream, or Greek yogurt (optional)
Instructions
- 1
Heat olive oil in a large skillet or pot over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until lightly browned.
⏱️ 5 min - 2
Add chicken broth, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until chicken is cooked through and easily shredded.
⏱️ 20 min - 3
Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot with the remaining liquid and stir to coat. Keep warm.
⏱️ 5 min - 4
While the chicken cooks, prepare the mango salsa. In a medium bowl, combine diced mangoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently to combine. Set aside.
⏱️ 10 min - 5
Warm corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min - 6
Fill each warm tortilla with a generous portion of the pulled chicken. Top with a spoonful of mango salsa.
⏱️ 5 min - 7
Garnish with crumbled cotija cheese, sliced avocado, or a dollop of sour cream/Greek yogurt, if desired. Serve immediately.