Mango Lime Shredded Chicken Tacos

Vibrant and juicy, these Mango Lime Shredded Chicken Tacos are a symphony of flavors! Sweet and tangy mango, smoky spices, and a hint of lime zest come together to create a taco that’s as fresh as it is flavorful.

A perfect fusion of Mexican and tropical flavors that will take your taste buds on a delightful ride.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 7 small corn tortillas
• 2 ripe mangos diced
• 1/2 cup chopped fresh cilantro
• 1 lime cut into wedges
• 1/2 cup crumbled queso fresco
• Sliced radishes for garnish
• Chopped fresh cilantro for garnish

Instructions

Start by preheating your oven to 400°F (200°C).

In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Add the chicken breasts to the marinade, making sure they’re coated evenly.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.

Bake the chicken for 20-25 minutes or until cooked through.

Let it rest for 5 minutes before shredding it into bite-sized pieces.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning some of the shredded chicken onto a tortilla, followed by diced mango, chopped cilantro, a sprinkle of queso fresco, and a slice of radish.

Serve with a lime wedge on the side and garnish with additional cilantro if desired.

Serve immediately and get ready for the flavors to pop!

Notes

For a more intense lime flavor, use 1/2 cup of freshly squeezed lime juice in the marinade. If you can’t find queso fresco, feel free to substitute it with feta or cotija cheese.

For an extra kick, add diced jalapeños or sliced hot peppers on top of the tacos.

If using leftover chicken, simply reheat it in the microwave or oven before assembling the tacos. To make this recipe more substantial, add some sautéed onions, bell peppers, or black beans to the tacos.

You can also prepare the marinade and chicken a day in advance to save time.

Nutrional Value

• Calories: 360
• Total Fat: 14g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 31g