Sheet Pan Mango Chicken Tacos

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My sheet pan mango chicken tacos are so simple to make in 30–35 minutes! We love serving this on sourdough tortillas or tortilla chips. It’s such a delicious, easy weeknight meal.

We absolutely love mangos in our house so I thought, “why not make tacos with them!” I already had a pineapple chicken taco recipe here on the blog, so I knew mangos would be just as good.

This taco meat is delicious served on homemade sourdough tortilla shells with a little sour cream. You could also use tortilla chips to make nachos, those are great too!

Why You’ll Love This Recipe

1. Quick weeknight meal: It only takes 10 minutes to assemble, making it perfect for busy nights.
2. Delicious flavor: You get sweet, savory, and spicy from the seasonings, mango, and onions!
3. Hands-off cooking: After tossing everything onto the sheet pan, it bakes in the oven, no hands-on cooking needed.
4. Wholesome ingredients: each ingredient is simple and wholesome; no pre-made ingredients here!

Ingredients

• yellow onion: you can also use red or white onion
• mango: a large one will work, make sure it’s ripe
• boneless, skinless chicken breast: you could swap this for a few boneless chicken thighs
• chili powder: make sure it’s salt-free
• sea salt: finely ground works best
• ground black pepper: already ground or freshly cracked both work
• fresh garlic cloves: you can use garlic powder instead, if desired

Tools You May Need

• tongs
• rimmed sheet pan
• cutting board
• knife for chopping produce

How to Make Mango Chicken Tacos

Line a rimmed sheet pan with parchment paper and preheat oven to 425 degrees Fahrenheit.

Roughly dice onion into small pieces and cut mango into chunks (if you haven’t already). Set both aside.

In a small bowl add chili powder, sea salt, and ground black pepper. Mix to combine and set aside.

Place whole chicken breast in the middle of the prepared sheet pan along with diced onions and mango chunks.

Add minced garlic cloves to the sheet pan and sprinkle on all of seasoning mixture.

Bake in the preheated oven at 425 degrees Fahrenheit for 25 minutes or until chicken is fully cooked.

When fully cooked, remove parchment paper so everything is on the sheet pan to prevent pieces of paper getting into your food. Let rest for 2 minutes.

Shred chicken with 2 forks (or place in a bowl and shred with an electric mixer on low speed).

Toss shredded chicken with onions and mango chunks to evenly season then serve on tortillas or tortilla chips. Enjoy!

Variations

• Add diced jalapeño for a spicier taste.
• Top the tacos with fresh cilantro and/or avocado for extra freshness.
• Add diced green bell peppers for extra veggies.
• Add your favorite salsa before serving for mango salsa tacos.

How to Serve

You can serve mango taco meat on flour tortillas, corn tortillas, tortilla chips, and even rice! Here are a few delicious sides to serve with these tacos:

• Homemade jalapeno cheese dip
• Cheddar cheese dip
• Side of brown or white rice
• Salsa
• Guacamole

My Tips

1. Read the entire recipe before you get started so you know what to expect.
2. Wait to make any adjustments until you’ve made it once.
3. Make sure the mango is ripe; this will ensure the perfect amount of sweetness.
4. After cooking, let the chicken rest before shredding to ensure it stays moist.

How to Store, Freeze, and Reheat Leftovers

Storing Instructions

You can store leftovers in the fridge for up to 2 days. I recommend using a glass storage container.

Freezing Instructions

I recommend storing leftovers in a freezer-safe container, preferably glass. Frozen taco meat will last up to 3 months in the freezer.

How to Reheating

The best way to reheat these leftovers is to place the meat in the oven at 400 degrees Fahrenheit until warmed. This keeps the flavor and texture similar to the day you made it! You can either thaw before warming or reheat from frozen.

Recipe FAQS