Grilled Chicken Tacos with Fresh Mango Salsa

These Chicken Tacos with Mango Salsa are vibrant, fresh, and packed with flavor. Fill warm tortillas with tender, seasoned chicken strips, black beans, and a bright mango-avocado salsa that brings sweetness, creaminess, and a touch of heat.

I’m always ready for tacos and a margarita, and this recipe makes it easy. A trip through the produce aisle for ripe mangoes and creamy avocados is all it takes to create a salsa that brightens simple chicken tacos.

These tacos are a lighter take on Mexican flavors—fresh, quick to make, and satisfying without being heavy or overly rich. They’re wholesome and perfect for weeknights or casual gatherings.

Ingredient Notes

• Chicken – Use boneless, skinless chicken breasts cut into thin cutlets. Thin pieces cook faster and more evenly.
• Seasoning – Use a homemade taco seasoning mix or a store-bought blend to taste.
• Mangoes – Choose ripe, slightly soft mangoes for the sweetest salsa. If a mango is firm, leave it at room temperature until it softens slightly.
• Avocado – Large Hass avocados work well for a creamy texture in the salsa.
• Tomatoes – Plum (Roma) tomatoes are a good choice because they’re meaty and not overly juicy.
• Onion – Diced red onion gives color and bite to the salsa.
• Jalapeño – Remove seeds and membranes to reduce heat, or leave some for a spicy kick that balances the fruit.
• Cilantro – Fresh cilantro pairs beautifully with mango and avocado.
• Tortillas – Toasted corn tortillas are recommended, but flour or low-carb tortillas are fine too.
• Black beans – Canned black beans, drained and warmed.
• Optional toppings – Try shredded cheese, shredded cabbage, and sour cream.

How to Make Chicken Tacos with Mango Salsa

The recipe is straightforward and quick: make the salsa, cook the chicken, warm the beans and tortillas, then assemble. Each step is simple and can be done while other components rest or heat.

Make the Mango Salsa

1. Combine chopped mango, avocado, tomato, red onion, jalapeño, and cilantro in a bowl.
2. Squeeze fresh lime juice over the mixture, add salt, toss gently, then cover and refrigerate until serving.

Cook the Chicken

1. Season: Pat taco seasoning evenly over both sides of each chicken piece.
2. Cook: Heat oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until browned and cooked through.
3. Rest & finish: Transfer to a cutting board, squeeze lime juice over the chicken, and let it rest 5 minutes. Slice into thin strips.

Warm the Black Beans and Toast the Tortillas

1. Black beans: Warm drained black beans in a small saucepan over low heat.
2. Tortillas: Toast tortillas in a dry skillet for 30–60 seconds per side until warm and lightly charred. Keep them warm in a tortilla warmer or wrapped in foil.

Assemble the Chicken Tacos

1. Fill: Spread a small spoonful of warm black beans on each tortilla, add sliced chicken, and top with mango salsa.
2. Garnish: Add shredded cabbage, a dollop of sour cream, and cheese or any preferred toppings.

Storing Leftovers

Chicken: Store cooked chicken in an airtight container in the refrigerator for up to 4 days.

Mango Salsa: Keep salsa in a separate airtight container. The avocado may darken over time, but the lime juice helps preserve its color and freshness for a day or two.

More Taco Recipes You’ll Love

• Crock-Pot Chicken Tacos
• Blackened Fish Tacos
• Ranch Chicken Tacos
• Grilled Chimichurri Chicken Tacos
• Also explore a wide collection of taco recipes for more ideas.

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Chicken Tacos with Mango Salsa

These chicken tacos are fresh, colorful, and loaded with flavor—served with a mango-avocado salsa that balances sweet, spicy, and tangy notes.

Ingredients 

For the Mango Salsa

• 1 mango, (Ataulfo/Champagne) peeled and chopped
• 2 plum tomatoes, (Roma) chopped
• 1 large avocado, chopped
• ¼ cup red onion, diced
• 1 jalapeño, seeded as desired and diced
• ⅓ cup fresh cilantro, chopped
• ½ fresh lime, juiced
• ¼ teaspoon sea salt

For the Chicken Tacos

• 2 tablespoons vegetable oil
• 2 boneless skinless chicken breasts, halved lengthwise to create 4 thin cutlets (or 4 thin-sliced)
• 2 tablespoons Homemade Taco Seasoning Mix
• 15 ounce can black beans, drained
• 8 corn tortillas, can use flour or low-carb tortillas

Optional Toppings

• ½ cup sour cream, light or regular
• ¾ cup shredded green cabbage, bagged angel hair coleslaw works well
• 1 cup shredded cheddar and/or Monterey Jack cheese

Instructions 

Make the Mango Salsa

• In a small bowl, combine the mango, avocado, tomato, red onion, jalapeño, and cilantro. Squeeze the juice from half a lime over the mixture, add salt, and toss gently. Cover and refrigerate while you prepare the tacos.

Cook the Chicken

• Sprinkle taco seasoning on both sides of the chicken and press it into the surface.
• Heat oil in a large skillet over medium-high. Add the chicken and cook 3–4 minutes per side until golden and cooked through. Transfer to a cutting board, squeeze the remaining lime over the chicken, and let rest 5 minutes.

Warm the Black Beans and Toast the Tortillas

• Warm the black beans in a small saucepan over low heat until heated through.
• Toast the tortillas in a dry skillet 30–60 seconds per side until warmed and slightly charred. Keep them warm in a tortilla warmer or wrapped in foil.

Assemble the Tacos

• Slice the chicken into thin strips that fit the tortillas.
• Arrange a small spoonful of beans on each tortilla, top with chicken strips and mango salsa, and finish with cabbage, sour cream, and cheese as desired.

Notes

Nutrition information is calculated for two tacos with optional toppings and is an estimate.

Nutrition

Serving: 2tacos | Calories: 515kcal

Nutrition information is an estimate based on generic ingredients and may vary with specific products used.

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This post was originally published on April 29, 2012. It has been updated with refreshed text and new images.