Mango-Tamarind Chicken Tacos with Pickled Red Onion
Bright and tangy chicken tacos featuring a mango-tamarind glaze paired with quick-pickled red onions for a refreshing bite. This mexican-inspired tacos & burritos ready in about 35 minutes pairs mango puree, tamarind paste, honey 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Tamarind Chicken Tacos with Pickled Red Onion take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Tamarind Chicken Tacos with Pickled Red Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mango puree from drying out.
Can I substitute ingredients in Mango-Tamarind Chicken Tacos with Pickled Red Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Tamarind Chicken Tacos with Pickled Red Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango-Tamarind Chicken Tacos with Pickled Red Onion?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
