Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mango-Lime Shredded Chicken Tacos Recipe
Mango-lime shredded chicken tacos add tropical flair to family favorite recipes with a brilliant combination of sweet fruit and tangy citrus. This innovative chicken filling transforms ordinary tacos into extraordinary culinary experiences with bright, refreshing flavors. The mango's natural sweetness perfectly balances the lime's acidity for complex taste satisfaction.
For this mango-lime shredded chicken tacos recipe, I put a little spin on a family favorite. While this chicken filling is simmering, I fry my corn tortillas until they are nice and crispy! This recipe is a great dinner idea if you like sweet and spicy together! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!
Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Servings:
8
Yield:
16 tacos
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Ingredients
4 skinless, boneless chicken breasts
2 teaspoons canola oil
1 large white onion, chopped
1 large Anaheim pepper, diced
1 jalapeño pepper, diced
2 tablespoons minced garlic
1 cup chicken stock
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
¼ cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
½ teaspoon ground cinnamon
16 corn tortillas
Directions
Place chicken in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a cutting board; cool then shred.
Heat canola oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño pepper, and garlic; cook and stir until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low; simmer until reduced, at least 45 minutes.
Fill corn tortillas with chicken filling.
Nutrition Facts (per serving)
| 222 | Calories |
| 4g | Fat |
| 33g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 222 | |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 1g | 4% |
| Cholesterol 29mg | 10% |
| Sodium 719mg | 31% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 5g | 19% |
| Total Sugars 5g | |
| Protein 15g | 31% |
| Vitamin C 25mg | 27% |
| Calcium 86mg | 7% |
| Iron 8mg | 43% |
| Potassium 411mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
