Level up your Taco Tuesday with these Chicken Tacos with Mango Salsa. Here we combine perfectly seasoned chicken, vibrant mango salsa, and a punchy yogurt dressing. We nestle them together in a soft, warm tortilla and add a little cabbage for texture. The result? A flavor explosion that will have your family and friends begging for seconds.
Don't you just love healthy slow cooker recipes that you can feel good about serving the family?
These Chicken Tacos with Mango Salsa are a fun twist on classic tacos and guaranteed to elevate your taco night.
Ingredients
- Boneless Skinless Chicken: The star of our tacos, providing lean, high-quality protein. If you're vegetarian, you could substitute with tofu or tempeh.
- Chicken Broth: This adds moisture and flavor to the chicken. Vegetable broth works just as well.
- Cumin Powder and Smoked Paprika: These spices give the chicken its smoky, earthy flavor. Feel free to adjust the amounts to your taste preference.
- Sea Salt: Enhances the flavors of all the other ingredients. You could use pink Himalayan salt as a healthier alternative.
- Lime Juice : Fresh squeezed is always best, but you could use bottled if that is what you have on hand.
- Mango, Tomato, Red Onion, Fresh Cilantro, and Jalapeño: These make up the vibrant, fresh salsa that tops the tacos. Feel free to add or subtract ingredients based on what's in season or your personal preference.
- Corn Tortillas: The vessel for our delicious taco filling. Flour tortillas or even lettuce wraps could be used for a different twist.
- Greek Yogurt: Adds a creamy element. Sour cream or a dairy-free yogurt could be substituted if desired.
- Red Wine Vinegar: Gives a tangy bite. Apple cider vinegar could also work.
- Garlic: Garlic powder could be used in a pinch.
- Cabbage: Provides a crunchy texture to the tacos. Lettuce or radishes could be used as alternatives.
Step by Step
- Place chicken, water, cumin, paprika, and salt in a slow cooker. Set to low for 5-6 hours.
- Once cooked, remove chicken from the slow cooker. Allow it to cool slightly before shredding.
- Combine 2 tablespoons of lime juice with the shredded chicken.
- Mix mango, tomato, onion, cilantro, and jalapeño in a small bowl for the salsa. Add 1 tablespoon lime juice and ¼ teaspoon salt.
- In another bowl, blend Greek yogurt, vinegar, garlic and remaining tablespoon of lime juice to make the yogurt sauce.
- Heat tortillas in a skillet over medium-high heat for 20 seconds on each side.
- Assemble the tacos: Layer the chicken mixture and cabbage on heated tortillas, top with salsa and finish with a dollop of yogurt sauce. Serve immediately.
Tips and Tricks
- Experiment with Spices: Don't be afraid to play around with the spices. You might discover your new favorite taco flavor by adding a dash of chili powder or a sprinkle of cayenne pepper.
- Freshness is Key for Salsa: Using fresh, ripe ingredients for your salsa can make a world of difference. The juicier the tomatoes and mango, the better!
- Don't Skip the Lime: The lime juice adds a refreshing tanginess that complements the rich flavors of the chicken and salsa. Plus, that hint of citrus just screams 'summer'!
- Warm Your Tortillas: Heating your tortillas makes them more pliable and enhances their corn flavor. It's a quick step that can really improve your taco experience.
- Get Creative with Toppings: While this recipe suggests cabbage and a Greek yogurt sauce, don't let that limit you. Try shredded lettuce, diced avocado, or even a sprinkle of cheese. The possibilities are endless!
Chicken Tacos with Mango Salsa
Level up your Taco Tuesday with these Chicken Tacos with Mango Salsa. Here we combine perfectly seasoned chicken, vibrant mango salsa, and a punchy yogurt dressing. We nestle them together in a soft, warm tortilla and add a little cabbage for texture. The result? A flavor explosion that will have your family and friends begging for seconds.
Servings: 6
Calories: 236kcal
Ingredients
- 16 ounces boneless skinless chicken
- 1 cup chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- ¾ teaspoon sea salt divided
- 4 tablespoons lime juice divided
- 1 mango peeled and diced
- 1 medium tomato seeded and diced
- ½ cup diced red onion
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and diced
- 12 corn tortillas
- ¼ cup Greek Yogurt
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 ½ cup cabbage shredded
Instructions
- Place chicken, broth, cumin, paprika and salt in a slow cooker. Cook on low for 5 to 6 hours.
- Remove chicken from crock pot. Allow to cool slightly and shred. Toss with 2 tablespoons of the lime juice.
- Meanwhile, combine mango, tomato, onion, cilantro and jalapeño in a small bowl. Stir in 1 tablespoon lime juice and ¼ teaspoon salt.
- In another bowl combine Greek yogurt, garlic, remaining tablespoon of lime juice, and vinegar.
- Heat tortillas over medium-high heat in a skillet for 20 seconds on each side. Top tortillas with chicken mixture, cabbage and salsa. Top with yogurt sauce and serve.
Nutrition
Calories: 236kcal | Carbohydrates: 31g | Protein: 20g | Fat: 3g | Cholesterol: 48mg | Sodium: 411mg | Potassium: 537mg | Fiber: 4g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 26.4mg | Calcium: 72mg | Iron: 1.4mg
Sue Lau
Looks like a great easy meal. I love mango salsa on food!