AuthorKathryn
DifficultyBeginner

This recipe is great if you’re looking for a sweet update to basic taco night. I used the leftover shredded chicken that I got off the carcass from making Homemade Chicken Stock. You of course can start from scratch with boneless skinless chicken breasts. Recipe here.

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Brady and I have been watching movies that remind us of our childhood and that got us thinking about taco night. We like variety, so I wanted to have a couple different kinds of tacos. The most basic kind we like is ground turkey (or beef) and Ortega taco seasoning. For this recipe I used the leftover shredded chicken from the stock I made. The salsa can be made ahead of time too, and any leftovers can be used for chips and salsa.
Mango Salsa
Assortment of Fixins

To make the salsa, the Vidalia Onion Chopper is perfect for this recipe. I used the larger insert for the mango, and the smaller tray for the rest of the ingredients. All the veggies will fit in the container, so it makes it easy to transfer to a bowl or storage container. If I make the salsa ahead of time, I store it in the fridge in a Rubbermaid container so it stays fresh.
1

Since everything should be prepared at this point, all you need to do is assemble the tacos! I like to set up a production line in the kitchen so Brady and I can make the tacos the way we want.

2

Tip - When using hard tacos, start with the spreads - sour cream, guac - they will stay contained better in the shell and won’t squirt out the sides when you take a bite.

3

When using soft tacos, use the same technique - spread the sour cream and/or guac at one end of the taco, then assemble the rest of the ingredients. I suggest assembling at the end of the tortilla because the ingredients stay contained when you roll up the goods.

Another assembling suggestion is to add the cheese on top of the chicken, it’ll melt right on it, blending the flavors together.

CategoryCuisine

Ingredients

Brady and I have been watching movies that remind us of our childhood and that got us thinking about taco night. We like variety, so I wanted to have a couple different kinds of tacos. The most basic kind we like is ground turkey (or beef) and Ortega taco seasoning. For this recipe I used the leftover shredded chicken from the stock I made. The salsa can be made ahead of time too, and any leftovers can be used for chips and salsa.
Mango Salsa
Assortment of Fixins

Directions

To make the salsa, the Vidalia Onion Chopper is perfect for this recipe. I used the larger insert for the mango, and the smaller tray for the rest of the ingredients. All the veggies will fit in the container, so it makes it easy to transfer to a bowl or storage container. If I make the salsa ahead of time, I store it in the fridge in a Rubbermaid container so it stays fresh.
1

Since everything should be prepared at this point, all you need to do is assemble the tacos! I like to set up a production line in the kitchen so Brady and I can make the tacos the way we want.

2

Tip - When using hard tacos, start with the spreads - sour cream, guac - they will stay contained better in the shell and won’t squirt out the sides when you take a bite.

3

When using soft tacos, use the same technique - spread the sour cream and/or guac at one end of the taco, then assemble the rest of the ingredients. I suggest assembling at the end of the tortilla because the ingredients stay contained when you roll up the goods.

Another assembling suggestion is to add the cheese on top of the chicken, it’ll melt right on it, blending the flavors together.

Shredded Chicken Tacos with Mango Salsa
IngredientsDirections