For a spicier kick, leave the seeds in the jalapeño pepper or add a pinch of cayenne pepper to the simmering sauce. If you don't have Pasilla chili powder, you can substitute ancho chili powder or a blend of chili powders. For a creamier sauce, stir in a dollop of sour cream or Greek yogurt just before serving. Make it ahead: The chicken filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving. Get creative with toppings! Consider adding avocado slices, pickled onions, or a sprinkle of cotija cheese.
Mango-Lime Shredded Chicken Tacos
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PREP TIME20 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS36
Experience a burst of tropical sunshine in every bite with these vibrant Mango-Lime Shredded Chicken Tacos. Tender, juicy chicken simmered in a sweet and tangy mango-lime sauce, nestled in crispy corn tortillas. A symphony of flavors that will transport your taste buds to a sun-kissed paradise!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol29 mg
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Fiber5 g
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Protein15 g
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Saturated Fat1 g
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Sodium719 mg
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Sugar5 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken: Place chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low. Simmer until the chicken is cooked through and no longer pink inside (approximately 30 minutes).
02
StepShred the Chicken: Remove the cooked chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks or your fingers.
03
StepSauté Aromatics: Heat canola oil in a large pot or Dutch oven over medium heat. Add the chopped onion, Anaheim pepper, jalapeño pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant (about 8 minutes).
04
StepSimmer the Filling: Add the shredded chicken, chicken stock, chopped plum tomatoes, tomato sauce, diced mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon to the pot. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until the sauce has thickened and the flavors have melded (at least 45 minutes).
05
StepWarm the Tortillas: While the filling is simmering, warm the corn tortillas. You can lightly char them on an open gas flame, warm them in a dry skillet, or wrap them in a damp paper towel and microwave for a few seconds.
06
StepAssemble the Tacos: Fill each warm corn tortilla with the mango-lime shredded chicken filling. Top with your favorite toppings, such as shredded lettuce, diced tomatoes, fresh cilantro, and hot sauce.
07
StepServe Immediately: Serve the tacos immediately and enjoy the explosion of flavors!
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RECIPE REVIEWS
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Please Rate
Ward Barrows
Jun 24, 2025The instructions were very clear and easy to follow. Thank you!
Emily Lednerkuphal
Jun 19, 2025I added a bit of chipotle powder for some extra smokiness. It was a great addition!
Federico Bergnaum
May 28, 2025Next time, I'll try grilling the corn tortillas for a more authentic flavor.
Violette Bins
May 19, 2025This is my new go-to taco recipe. So easy and flavorful!
Timothy Rath
May 10, 2025Even my picky eaters loved these tacos! A definite winner.
Idella Stehr
Apr 24, 2025I used pre-cooked rotisserie chicken to save time, and it worked perfectly.
Jaiden Konopelski
Mar 20, 2025I loved the sweet and spicy flavors in this recipe. My family devoured it!
Jessika Kirlin
Feb 17, 2025The simmering time really allows the flavors to meld together. I wouldn't skip that step.
Bernie Williamson
Feb 6, 2025Absolutely delicious! The mango and lime combination is so refreshing.