Party Chicken Tacos with Mango Pico de Gallo
Flavors Used:
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:
- In a large pot, combine the chicken thighs, chicken stock, and taco seasoning.
- Bring the mixture to a boil, then cover with a lid and let it simmer for 45 minutes.
Make the Mango Pico de Gallo:
- While the chicken is cooking, prepare the pico de gallo. In a mixing bowl, combine:
- 1 tablespoon Dan-O’s Original seasoning
- 1 tablespoon Dan-O’s Chipotle seasoning
- 2 Roma tomatoes (diced)
- 1 mango (diced)
- 1 jalapeño (chopped)
- Juice from 2 limes
- ½ teaspoon smoked black pepper
- ½ red onion (chopped)
- ½ bunch cilantro (chopped)
- Mix all the ingredients together until well combined.
Shred the Chicken:
- After the chicken has cooked for 45 minutes, remove it from the pot and let it cool.
- Once cooled, shred the chicken into a casserole dish.
- 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:
- 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:
- In a frying pan, heat about ¼ tablespoon of oil over medium heat with a pinch of salt.
- Cook each tortilla in the oil for about 1-2 minutes on each side until lightly crispy.
- 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:
- Fill each tortilla with shredded chicken and top with mango pico de gallo, lettuce, cheese, and a drizzle of the sour cream mix.
- Serve immediately and enjoy your delicious chicken tacos!
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I made this for dinner for my family tonight and it was an impressive hit. Even my five and seven year olds loved it (sans mango salsa.) And the recipe does in fact make 20+ (full) tacos.
Don’t forget in step one of the chicken prep to add half an onion chopped and half a bunch of cilantro. This is in video posted on social media but not in the preparation instructions above.
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