Mango-Tamarind Chicken Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and tangy chicken tacos featuring a mango-tamarind glaze paired with quick-pickled red onions for a refreshing bite. This Mexican recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, mango puree, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, thinly sliced boneless skinless chicken breasts
1/2 cup mango puree
2 tbsp tamarind paste
1 tbsp honey
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 medium, thinly sliced red onion
1/2 cup white vinegar
1 tbsp sugar
1/2 cup water
1/4 cup, chopped fresh cilantro leaves
for serving lime wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 1/2 cup mango puree, 2 tbsp tamarind paste, and 1 tbsp honey until smooth.
Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Season 1 lb thinly sliced boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Add chicken to the skillet and cook for 4-5 minutes per side until cooked through and golden.
Step 4: Pour mango-tamarind mixture over the chicken in the skillet and cook for an additional 2-3 minutes, stirring gently until the chicken is glazed and sauce thickens slightly.
Step 5: Meanwhile, combine 1/2 cup white vinegar, 1 tbsp sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a jar. Let sit at room temperature for at least 15 minutes for quick pickling.
Step 6: Warm 8 small corn tortillas in a dry skillet or microwave.
Step 7: Assemble tacos by dividing glazed chicken among tortillas, topping with pickled red onions and 1/4 cup chopped fresh cilantro. Serve with lime wedges.