Smoky shredded-chicken tacos with mango salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Smoky shredded-chicken tacos with mango salsa

One-Pan Meal

Smoky shredded-chicken tacos with mango salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly, Protein Plus

2 Servings, 610 Calories/Serving

25–40 Minutes

Paprika does a great job of imitating a smoked flavor in these mango salsa’d chicken tacos. The silky, sunny fruit shines when hit with a squeeze of fresh lime juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 organic mango
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • 3 tablespoons pickled jalapeños (optional)
  • 8 Mi Rancho 100% corn tortillas
  • ¼ cup roasted pumpkin seeds

Nutrition per serving

Calories 610, Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 190mg (8% DV), Total Carb. 59g (21% DV), Fiber 10g (36% DV), Total Sugars 27g (Incl. 0g Added Sugars, 0% DV), Protein 49g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and the smoky chili spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to cool slightly. Add more oil between batches if needed. Using a fork, shred the chicken into ½-inch pieces.
While the chicken cooks and cools, prepare the mango salsa.


Make the mango salsa

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch chunks.
  • Coarsely chop the cilantro.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • If using, coarsely chop the jalapeños. Wash your hands after handling.
In a medium bowl, toss together the mango, cilantro, 1 tablespoon [2 TBL] lime juice, 1 teaspoon [2 tsp] oil, and as many jalapeños as you like. Season to taste with salt, if desired, and pepper.


Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, chicken, mango salsa, pumpkin seeds, and lime wedges and invite everyone to assemble their own tacos.
Kids Can!
  • Time the chicken.
  • Juice the lime.
  • Set out the taco ingredients.
  • Assemble their own tacos.