Weeknight Chick’n Tacos with Mango Salsa
on Jun 03, 2022
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I call this recipe Weeknight Chick’n Tacos with Mango Salsa because it’s fast, easy, and also kinda fancy… so it gives me something to look forward to at the end of a long day!
I love Mexican food because it really focuses on fresh, flavorful ingredients. Simple doesn’t have to mean bland and that couldn’t be more evident than in these plant-based chicken tacos!
The fresh salsa packs a punch with tangy-sweet mangos, colorful bell peppers and zesty lime juice and it pairs perfectly with the seasoned vegan chicken. Serve it up a warm tortilla and top with my One Minute Cilantro Yogurt Sauce for the perfect weeknight meal that everyone will love!
Which Vegan Chicken Is Best for Tacos?
There are so many options when it comes to vegan chicken these days which is so exciting! For this recipe, look for a vegan chicken or “chick’n” that isn’t pre-breaded like this one or this one. That way you can quickly sauté it in a pan and add a little taco seasoning on top while it cooks.
REASONS TO LOVE THESE WEEKNIGHT CHICK’N TACOS:
- Fast! Comes together in about 20 minutes
- Frozen mango works really well if you don’t have fresh mango…I use the Frozen Mango Chunks from Trader Joe’s to make this salsa all the time and it’s great!
- Packed with protein and fiber
- Loved by vegans and non-vegans alike!
- Makes GREAT leftovers. I double this recipe all the time so I have fun lunches for the next few days!
How to Make Vegan Chicken Tacos with Mango Salsa
Make the Fresh Mango Salsa by combining mango, orange bell pepper, red onion, jalapeño and cilantro into a bowl. Squeeze in the fresh lime juice and season with salt and pepper.
Set the salsa aside and sauté the plant-based chicken in a large frying with a sprinkle of taco seasoning. Cook until warmed through and slightly crispy, then remove from the heat.
Cover the chicken to keep warm while you whip up the Cilantro Yogurt Sauce. To make this sauce, simply combine dairy-free yogurt with cilantro, lime juice, smoked paprika, and garlic. Mix it up and add salt and pepper to taste.
Then all that’s left to do is serve alongside some warm tortillas (I like flour or flour/corn combo for this) and some lime wedges to squeeze on top!
To assemble I like to spread a thick layer of the yogurt sauce on the tortilla, spoon in some vegan chicken and top with lots of fresh mango salsa. Then squeeze a little lime on top and enjoy!
RECIPE FAQs
Can I use frozen mango instead of fresh? Yep! I use the Frozen Mango Chunks from Trader Joe’s to make this salsa all the time and it’s great!
How to Thaw the Frozen Mango so it’s not too soft: I recommend thawing in the fridge or on the counter for a few hours so it’s easy to dice. If I’m short on time, I’ll pop it in the microwave for a few seconds but be careful not to cook it. 20-ish seconds or so will make it easy to cut but it won’t cook the mango which is what will make it soft.
Can I use different kinds of peppers? Yes! I love the look and flavor of orange bell peppers but red or yellow would work too! Not sure if green would be too overpowering though so let me know if you try it and what you think! 🤔
Can’t find vegan yogurt, what should I use instead? If you can’t find plain unsweetened coconut or almond milk yogurt, I would look for vegan sour cream or try swapping out the Cilantro Yogurt Sauce altogether. Instead replace it with this homemade vegan sour cream for a similar effect.
What kind of tortilla is best with these tacos? I like flour or a flour/corn hybrid tortilla. There’s something delicious about a the flavor of flour tortilla that’s been warmed in a big frying pan or over a flame. Way better than microwaving them in my opinion. Can’t beat it!
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.
Weeknight Chick’n Tacos with Mango Salsa
Ingredients
Chick'n Tacos
- 4-6 medium tortillas
- 10 oz vegan chicken, not breaded preferred
- 1½ tsp taco seasoning , optional
- 2 tbsp olive oil
- lime wedges and fresh cilantro for serving
Fresh Mango Salsa
- 1¾ cup diced mango
- 1 medium orange bell pepper, diced
- ¼ cup diced red onion
- 2 tbsp diced jalapeno, fresh
- ½ lime
- kosher salt and black pepper to taste
One Minute Cilantro Yogurt Sauce
- ½ cup coconut or almond milk yogurt, plain, unsweetened
- ½ lime
- 2 tbsp chopped cilantro
- ¼ tsp garlic granules
- ¼ tsp smoked paprika
- kosher salt and black pepper to taste
Instructions
Make the Salsa
- Start by combining the mango, orange bell pepper, red onion, jalapeño and cilantro into a bowl.
- Squeeze in the fresh lime juice and season with salt and pepper to taste. Set aside until ready to serve.
Cook the Vegan Chicken
- Add two tbsp of oil to a large frying pan and set to medium-high heat.
- Add the chicken and sauté with the taco seasoning if desired.
- Cook until warmed through and slightly crispy. About 8-10 minutes. Then remove from the heat and cover the chicken to keep warm while you whip up the Cilantro Yogurt Sauce.
Make the Cilantro Yogurt Sauce
- Combine the yogurt with cilantro, lime juice, smoked paprika, and garlic in a bowl. Mix it up and add salt and pepper to taste.
Assemble
- Spread a thick layer of the yogurt sauce onto a warm tortilla, spoon in the vegan chicken and top with lots of fresh mango salsa. Sprinkle some fresh cilantro on top and enjoy!
