Taco night is a always a favorite in our house. This recipe for Chicken Tacos with Mango Avocado Salsa makes for a fresh, tasty, and healthy family dinner. It’s a great way to get the kids to eat some fresh fruit with their meal. You’ll notice there is no cheese in this recipe, and that’s because the flavors are so well balanced that cheese would just throw everything off-kilter. That makes it a great choice for nights when we have dairy-free guests over to dinner.
Our local Mexican grocery has fresh corn tortillas for sale and whenever I can I stop in there and grab some when I plan to make tacos for dinner. Most grocery stores have good corn tortillas for sale, so anything you can find will work. (And if you’re the sort to make your own tortillas, then you’re really living the high life!) Corn tortillas can be prone to tear if they’re not heated before use, which is why I recommend heating them. Doubling them up like your favorite taqueria or taco truck does is also not a bad idea. That way if one breaks the other one is there to help with structural integrity. Although I worry less about the mess when I’m at home over my own dinner table than I do if I’m eating out somewhere.
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Wheat flour tortillas are a perfectly acceptable substitute if you prefer them, but corn is my favorite. These tacos are not meant to be large, however, so be sure you don’t buy the monster sized flour tortillas or you’ll run out of taco filling very fast. It’s always a good idea to heat up flour tortillas before you use them, too.
Cilantro is the star of this recipe to me, but I know many people do not like it. I think this recipe still tastes absolutely fine without it. To give your tacos a little fresh green taste, I’d recommend chopping up a little romaine, fresh cabbage, or baby spinach to sprinkle on as a substitute, but it’s not really necessary.
This is a recipe I love to make on weeknights and so, as you might imagine, I have a few quick cheats to pull it together fast. When I can find it, I buy pre cut mango. Sometimes I can find it cut into spears which can very quickly be diced. If you’ve never cut a mango before, it can be a little tricky to peel them and cut around their big oblong seed — although don’t let me frighten you away from trying, it’s certainly something anyone can do, it’s just a bit of a pain until you get the hang of it.
When I can find it, I also buy frozen diced avocado to have on hand. It usually defrosts quickly on the counter top. I find about a cup is equal to a large, fresh avocado. Sometimes I even by the little mashed avocado cups to keep on hand and will use them for this recipe, just making the salsa without avocado, then smearing the avocado on the tortillas before I assemble the tacos.