Sweet and spicy soft tacos are filled with pulled peri peri chicken and a bright mango salsa.
Well I am not sure if there is such thing as a leftover grilled chicken, because in our place this never happens so if I want to make this dish I always make sure to make more than the usual so I have some leftovers. Spicy Chicken and Mango Salsa Soft Tacos is a simple dish made with grilled chicken and chopped mangoes dressed with creamy mayonnaise wrapped in a soft warm taco. 
It’s a perfect blend of flavours and textures that complement each other, the spicy meaty savoury chicken enhanced by the creamy mayonnaise and sweet, tangy spicy mango salsa is a combination to behold. It’s addictive, it’s a lot of flavour in a mouthful, its prefect with an ice-cold beer. Can be made with any grilled chicken but its prefect with a peri peri style grilled chicken.
Click here for the chicken recipe.
Click here for the mango salsa recipe.
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Peri Peri Chicken Tacos and Mango Salsa
- Yield: 4 servings (2 tacos each) 1x
Description
Sweet and spicy soft tacos are filled with pulled peri peri chicken and a bright mango salsa.
Ingredients
Peri Peri Chicken:
- 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
- 3 tbsp peri peri hot sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Mango Salsa:
- 2 ripe mangoes, peeled and finely diced
- 1/4 red onion, finely diced
- 1 small jalapeño, seeded and finely chopped
- Juice of 1 lime
- Small handful of fresh cilantro, roughly chopped
- Salt, to taste
For Assembly:
- 8 small soft flour tortillas
- 1-2 cups mesclun salad mix
- 3-4 tbsp mayonnaise
- Extra fresh cilantro, chopped, for garnish
Instructions
Marinate and Cook the Chicken
- In a bowl, combine the peri peri sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken and toss to coat well. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Heat a grill or grill pan to medium-high. Grill the chicken, turning once, until cooked through and nicely charred, about 6–8 minutes per side for thighs (or until internal temperature reaches 165°F / 74°C). Let rest 5 minutes, then shred with two forks or chop roughly.
Make the Mango Salsa
- Combine the diced mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Toss to mix. Season with salt. Taste and adjust with more lime or salt as needed. Set aside.
Assemble the Tacos
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven at 350°F (177°C) for 5 minutes.
- Spread a small amount of mayonnaise on each tortilla. Layer on a pinch of mesclun, a generous amount of shredded peri peri chicken, a spoonful of mango salsa, and a scatter of fresh cilantro. Serve immediately.
Notes
These tacos are great for using up leftover grilled chicken — any amount works. Scale the mango salsa to however much fruit you have on hand. The creamy mayonnaise is essential for balancing the heat of the peri peri.
- Category: Main
Frequently Asked Questions
Can I use store-bought peri peri sauce for the chicken?
Yes, you can use store-bought peri peri sauce to marinate the chicken, but for the best flavor, consider making your own using the recipe linked.
What type of mango is best for the mango salsa?
For the mango salsa, choose ripe, sweet varieties like Honey or Ataulfo mangoes, as they provide the best flavor and texture.
How can I warm the tacos without making them crispy?
To warm the tacos without making them crispy, you can briefly heat them in a skillet over low heat or wrap them in foil and place them in a preheated oven at 350°F for about 5-10 minutes.
