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Party Chicken Tacos with Mango Pico de Gallo

Party Chicken Tacos with Mango Pico de Gallo

Prep Time:
20 mins
Cook Time:
30 mins
Servings:
4

Flavors Used:

Chipotle
Original
Tac-O
Cooking is my love language, and this recipe is a favorite for a reason. Plus, I've got a mango hack that’ll make you the star of the kitchen—less mess, more mango! Whether it's a laid-back hangout or a full-blown fiesta, these party chicken tacos are my go-to for spreading the love of flavor and making memories.

Mango Hack

Cutting a mango can be a slippery task, but here's a simple hack that makes it easier and mess-free using just a cup! What You Need:
  • A ripe mango
  • A sturdy drinking cup (preferably a wide-mouthed one)
Slice Off the Sides: Hold the mango upright and use a sharp knife to slice off the sides of the mango, avoiding the pit in the center. You should end up with two large halves. Place the Mango Half in the Cup: Take one of the mango halves and position it cut-side down over the rim of the cup. The flesh should be hanging over the edge. Press Down: Gently press the mango half into the cup. The flesh will easily separate from the skin as you push it down, allowing it to slide into the cup. Repeat with the Other Half: Do the same with the other half of the mango.

Ingredients

For the Chicken:

  • 3 tbsp Dan-O’s Tac-O Seasoning
  • 3 pounds chicken thighs
  • 32 ounces chicken stock
  • ½ red onion, chopped
  • ½ bunch cilantro, chopped

For the Mango Pico de Gallo:

  • 1 tbsp Dan-O’s Original
  • 1 tbsp Dan-O’s Chipotle
  • 2 Roma tomatoes, diced
  • 1 mango, diced
  • 1  jalapeño, chopped
  • Juice of 2 limes
  • ½ teaspoon smoked black pepper
  •  ½ red onion, chopped
  •  ½ bunch cilantro, chopped

For the Corn Tortillas:

  • Oil for frying (about ¼ tablespoon per tortilla)
  • Pinch of salt

For the Sour Cream Mix:

  • ½ cup strained cooking juice from the chicken
  • 16 ounces sour cream

 

Preparation Instructions

Prepare the Chicken:

  1. In  a large pot, combine the chicken thighs, chicken stock, and taco seasoning.
  2. Bring the mixture to a boil, then cover with a lid and let it simmer for 45 minutes.

Make the Mango Pico de Gallo:

  1. While the chicken is cooking, prepare the pico de gallo. In a mixing bowl, combine:
  2. 1 tablespoon Dan-O’s Original seasoning
  3. 1 tablespoon Dan-O’s Chipotle seasoning
  4. 2 Roma tomatoes (diced)
  5. 1 mango (diced)
  6. 1  jalapeño (chopped)
  7. Juice from 2 limes
  8. ½ teaspoon smoked black pepper
  9.  ½ red onion (chopped)
  10. ½ bunch cilantro (chopped)
  11. Mix all the ingredients together until well combined.

Shred the Chicken:

  1. After the chicken has cooked for 45 minutes, remove it from the pot and let it cool.
  2. Once cooled, shred the chicken into a casserole dish.
  3. Strain the cooking juices from the pot and add ½ cup of the strained juices to the shredded chicken. Reserve the remaining strained juice for the sour cream mix.

Make the Sour Cream Mix:

  1. In a bowl, combine the reserved ½ cup of strained cooking juice with 16 ounces of sour cream. Mix well until smooth.

Prepare the Corn Tortillas:

  1. In a frying pan, heat about ¼ tablespoon of oil over medium heat with a pinch of salt.
  2. Cook each tortilla in the oil for about 1-2 minutes on each side until lightly crispy.
  3. Add a portion of the shredded chicken to each tortilla and fold it over. Transfer the finished crispy tortillas to a plate and repeat for the remaining tortillas.

Build the Tacos:

  1. Fill each tortilla with shredded chicken and top with mango pico de gallo, lettuce, cheese, and a drizzle of the sour cream mix.
  2. Serve immediately and enjoy your delicious chicken tacos!
Appetizer Chicken Chicken Stock Chicken Thighs Chipotle Cilantro Dan-O’s Chipotle Dan-O’s Original Dan-O’s Tac-O Dinner Game Day Recipes Lunch Main Dish Mango Mexican/Tex-mex Onion Party Potluck Side Dish Snack Sour Cream Stove Top Tacos Tomato Tortillas

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