Silly Goose Mango Salsa with Grilled Chicken Tacos

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Bright and playful mango salsa paired with grilled chicken tacos, inspired by the cheeky phrase 'silly goose' to add fun and flavor to your meal. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, blends ripe mango, diced, red bell pepper, finely chopped, red onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cup ripe mango, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 1/2 tsp salt
• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 small corn tortillas

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 small minced jalapeño, and 1/2 tsp salt. Mix gently to combine and set aside to let flavors meld.
2. Step 2: Preheat grill or grill pan to medium-high. Rub 1 lb boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp chili powder, ensuring even coating.
3. Step 3: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks form. Remove from heat and let rest for 5 minutes before slicing into thin strips.
4. Step 4: Warm 8 small corn tortillas on the grill for 20 seconds per side until pliable and slightly charred.
5. Step 5: Assemble tacos by layering sliced chicken and a generous scoop of mango salsa into each tortilla. Serve immediately for a fresh, sweet-spicy bite that embodies playful fun.