Crispy Chicken Tacos with Charred Mango, Roasted Corn Cream, and Oregano Pickled Red Onion

Name: Crispy Chicken Tacos with Charred Mango, Roasted Corn Cream, and Oregano Pickled Red Onion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 14 oz cooked shredded chicken breast; 12 tortillas corn tortillas; 1 cup diced ripe but firm mango; 1 1/4 cups corn kernels; 1 cup thinly sliced red onion; 1/2 cup sour cream; 3 oz crumbled queso fresco; 1 tbsp ancho chile powder; 2 cloves garlic; 3 tbsp lime juice; 1 tsp dried oregano; 2 tbsp apple cider vinegar; 3 tbsp vegetable oil; 1 tbsp butter; 1 tsp ground cumin; 1 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp water; 1/4 cup chopped fresh cilantro

Original crispy tacos filled with shredded chicken mixed with charred mango, mild ancho chile, and lime, served with a roasted corn cream and oregano pickled red onion. A homemade Mexican recipe with a balance of sweet, smoky, and tangy flavors.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

400 g cooked shredded chicken breast (skinless)
12 pieces corn tortillas (small)
200 g ripe but firm mango (diced small)
180 g corn kernels (fresh or congelado)
120 g red onion (en pluma fina)
120 ml sour cream (for the cream of elote)
80 g crumbled queso fresco (for servir)
8 g ancho chile powder (suave)
6 g garlic (1 clove for the relleno and 1 for the cream)
45 ml lime juice (divided)
2 g dried oregano (for the onion encurtida)
30 ml apple cider vinegar (for the onion encurtida)
45 ml vegetable oil (divided)
14 g butter (for dorar the mango and the elote)
2 g ground cumin (for the relleno)
8 g salt (or to taste)
1 g black pepper (freshly ground)
30 ml water (for licuar the cream si hace falta)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

485 kcal

Calories

31 g

Protein

34 g

Carbs

25 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat a cast-iron skillet or griddle over medium-high heat for 2 to 3 minutes. Add the butter and half of the corn kernels. Cook for 4 to 5 minutes, stirring occasionally, until the corn develops golden charred spots. Remove and set aside.
2
2. In the same skillet, add the mango and cook over medium-high heat for 2 to 3 minutes until lightly charred around the edges but still holding its shape. Remove and set aside.
3
3. Place the red onion in a bowl with 1/2 teaspoon salt, the apple cider vinegar, 1 tablespoon lime juice, and the dried oregano. Mix well and let it sit while you prepare the remaining components.
4
4. For the filling, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the shredded chicken, ancho chile powder, ground cumin, 1/2 teaspoon salt, black pepper, and 1 tablespoon lime juice. Cook for 3 to 4 minutes, stirring, until the chicken is well seasoned. Add the charred mango, gently mix, and turn off the heat.
5
5. For the roasted corn cream, place the reserved charred corn, the remaining corn kernels, sour cream, 1 garlic clove, 1 tablespoon lime juice, 2 tablespoons water, and a pinch of salt in a blender. Blend until thick and smooth. For a silkier texture, blend 30 seconds longer.
6
6. Warm the tortillas for 20 to 30 seconds per side on a griddle or skillet so they become flexible. Fill each tortilla with a portion of the chicken and mango mixture and fold into tacos.
7
7. Preheat the oven to 220°C / 425°F. Arrange the tacos on a sheet pan, lightly brush them with the remaining 2 tablespoons vegetable oil, and bake for 10 to 12 minutes, turning halfway through, until golden and crisp at the edges.
8
8. Serve the crispy tacos hot with the roasted corn cream, oregano pickled red onion, crumbled queso fresco, and chopped cilantro on top.
9
9. Taste and adjust with an extra pinch of salt or a few more drops of lime juice if desired before serving.

Chef tips

For more texture contrast, add some of the queso fresco inside the tacos before baking. Do not overfill the tortillas so they stay closed and crisp.

Substitutions

You can swap the chicken for cooked shredded turkey. Sour cream can be replaced with thick plain Greek yogurt, and queso fresco with crumbled panela cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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