Chicken & Mango Taco Salad

This weekend Rob & I will be breaking in our brand new grill.

I’ve probably prepared way too much food for the both of us, but oh well. This is a celebration! I haven’t grilled anything in years, so I’ve got to squeeze it all into one day: burgers, jalapeno poppers, corn on the cob…you name it, we’re grilling it. 

 The day before our grilling extravaganza, I decided to try out this recipe I had pulled from the box a few weeks ago. 

I kept planning on making it, and then would end up making something else in its place, so I finally sat down and decided to whip it together.

 Plus, the mangoes at my grocer were perfectly ripe so I had to make this recipe. 

Don’t know how to cut a mango? Use this tutorial. I’ve been cutting mangoes this way for years. 

 Chicken and Mango Taco Salad

  • 3 cups shredded cabbage
  • 1/2 cup crema or sour cream
  • 1/2 cup salsa
  • 1/3 cup frozen corn, thawed
  • 1 green bell pepper, diced
  • 4 flour tortillas, warned
  • 1 lb. boneless, skinless chicken breast
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt & pepper
  • 2 tsp lime juice
  • 1 medium mango, peeled and diced 
  • Shredded Monterey Jack cheese

1. Preheat oven to 425 degrees. Meanwhile, in a large bowl, combine the cabbage, crema, salsa, corn and green pepper. Chill until serving. 

2. Place four ramekins or custard cups upside down in a 9×13″ baking dish. Lightly spray with cooking spray. Place tortillas over prepped ramekins, pinching sides to form bowl shapes. Like so: 

 3. Bake tortillas in preheated oven for 13-17 monte or until browned and crispy. Remove to cool. 

 4. Sprinkle garlic powder, chili powder, salt and pepper and lime juice over chicken. Heat 2 TBS. Olive oil in large skillet. Add chicken and cook, 5-10 minutes until juices run clear and chicken is no longer pink.  

 5. Make the taco salad: first place cabbage mix in bottom of tortilla bowls, then chicken, diced mango & shredded cheese.

Like my video I shot and edited on my iPhone? I’ll try and keep doing it for more recipes! I do shoot video for a living, so…

Flavor Profile: Sweet, crispy, spicy & tangy. This little bowl has all the good flavors vibing in it.

Skill Level: Easy to Medium. The bowl making takes patience & the mango cutting is a little difficult—but hopefully all of the video tutorials help even the most novice cook.

Versatility: Once you get the baked tortilla bowl making down, you can fill it with whatever your heart desires! Beef & bean, shrimp and cotija—I plan on making these again with different fillings very soon 😛

End Score: A+. Tasty twist on taco salad! 


7 thoughts on “Chicken & Mango Taco Salad

  1. Looks great. Very interesting combination of foods, cabbage and mango in a taco. I’m impressed that you cut the mango so nicely. Mine always gets mushed!

    1. Thank you! I think the trick is to cut into the mango right before it’s too ripe (barely half the mango is turning red). It should still be kind of firm—or you could get frozen mango, which I’ve definitely done before 😃

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