Tandoori Chicken Tacos with Mango Salsa
Spiced chicken with a tangy, sweet mango salsa on warm corn tortillas for a vibrant, fresh meal. This mexican-inspired mexican ready in about 40 minutes blends chicken breast, tandoori spice blend, mango 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 400 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 chicken breast
- 2 tbsp tandoori spice blend
- 1 mango
- 1/4 cup red onion
- 1/4 cup cilantro
- 1 lime
- 8 corn tortillas
- 1 tbsp olive oil
Instructions
- Step 1: Cut 1 lb chicken breast into 1-inch strips. Toss with 2 tbsp tandoori spice blend and 1 tbsp olive oil. Let marinate for 15 minutes.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly charred.
- Step 3: Dice 1 mango and combine with 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and juice from 1 lime. Season with a pinch of salt.
- Step 4: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by placing chicken on tortillas, topping with mango salsa, and serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tandoori Chicken Tacos with Mango Salsa take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tandoori Chicken Tacos with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tandoori Chicken Tacos with Mango Salsa?
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 Tandoori Chicken Tacos with Mango Salsa 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 Tandoori Chicken Tacos with Mango Salsa?
Mexican mexican 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
