Spicy Mango Chicken Tacos with Cilantro-Lime Slaw & Crema
Mango Tacos
Sweet-heat mango chicken tacos with tangy cilantro-lime slaw and creamy avocado crema.
These Spicy Mango Chicken Tacos are a celebration of contrasts: sweet ripe mango, smoky seasoned chicken, and a bright cilantro-lime slaw that keeps things crunchy and fresh. They come together quickly, perfect for a lively weeknight dinner or a relaxed weekend gathering.
I love how the creamy avocado crema tames the heat while a touch of honey in the mango salsa amplifies the fruit's flavor. The result is juicy, spicy, and refreshingly balanced—tacos that make you smile with every bite.
Nutrition (per serving)
Directions
-
1
Make the marinade: in a bowl combine 1 tbsp olive oil, 1 tbsp lime juice, cumin, smoked paprika, chili powder, minced garlic, 1/2 tsp salt, 1/4 tsp red pepper flakes, and black pepper.
-
2
Trim and butterfly the chicken thighs if thick, then coat them in the marinade. Let sit at room temperature for 10 minutes or refrigerate up to 2 hours.
-
3
Prepare the mango salsa: in a bowl toss diced mango, 1/4 cup diced red onion, half the cilantro, minced jalapeño, 1 tbsp honey, and 1 tbsp lime juice. Season with a pinch of salt and set aside.
-
4
Make the cilantro-lime slaw: combine shredded cabbage, remaining cilantro, apple cider vinegar, 1 tbsp olive oil, 1 tbsp lime juice, and a pinch of salt. Toss lightly and let sit to meld flavors.
-
5
Prepare the avocado crema: scoop avocado into a blender or bowl, add sour cream, a squeeze of lime (about 1 tbsp), 1/4 tsp salt, and blend until smooth. Thin with a little water if needed.
-
6
Heat a large skillet or grill pan over medium-high heat. Brush or spray with oil and cook the chicken 4-5 minutes per side, until nicely charred and cooked through to 165°F.
-
7
Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips.
-
8
Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20-30 seconds until pliable.
-
9
Assemble tacos: place a small handful of slaw on each tortilla, top with sliced chicken, spoonfuls of mango salsa, a drizzle of avocado crema, and a sprinkle of queso fresco if using.
-
10
Serve immediately with lime wedges on the side for squeezing over the tacos.
Ingredients
- Boneless skinless chicken thighs:1 lb
- Ripe mango, diced:1 pieces
- Small corn tortillas:8 pieces
- Shredded green cabbage:2 cups
- Red onion, finely diced:1/4 cup
- Fresh cilantro, chopped:1/2 cup
- Jalapeño, seeded and minced:1 pieces
- Avocado:1 pieces
- Sour cream or Greek yogurt:1/2 cup
- Olive oil (for chicken):1 tbsp
- Olive oil (for slaw):1 tbsp
- Fresh lime juice (divided):3 tbsp
- Honey:1 tbsp
- Ground cumin:1 tsp
- Smoked paprika:1 tsp
- Chili powder:1 tsp
- Garlic cloves, minced:2 pieces
- Salt:1 tsp
- Black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
- Apple cider vinegar:1 tbsp
- Queso fresco, crumbled (optional):2 oz
- Lime wedges (to serve):2 pieces
Tips & Notes
- Use boneless thighs for juicier tacos—breast works too but watch cooking time to avoid drying out.
- If mango isn’t quite ripe, swap in pineapple or add an extra teaspoon of honey to the salsa for sweetness.
- To make ahead, toss the slaw and salsa separately and assemble tacos just before serving to keep tortillas from getting soggy.
