Street Fair Spiced Chicken Tacos with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant taco recipe featuring juicy spiced chicken topped with fresh mango salsa, inspired by lively pop-up markets and street fairs. This mexican (gluten free) ready in about 25 minutes blends thinly sliced chicken breast, ground cumin, smoked paprika 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 lb, thinly sliced chicken breast
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium, diced ripe mango
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp fresh lime juice
• 8 small corn tortillas

Instructions

1. Step 1: In a medium bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss 1 lb thinly sliced chicken breast in 2 tbsp olive oil and the spice mixture until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until cooked through and slightly charred at the edges.
3. Step 3: In a separate bowl, mix 1 medium diced ripe mango, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small minced jalapeño (seeded for less heat), and 1 tbsp fresh lime juice to create the mango salsa.
4. Step 4: Warm 8 small corn tortillas in a dry skillet for about 30 seconds per side until pliable.
5. Step 5: Assemble tacos by evenly distributing the cooked chicken over the tortillas and topping with generous spoonfuls of mango salsa before serving.