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Mango-Lime Shredded Chicken Tacos


"I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!"
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1 h 45 m servings 222 cals
Original recipe yields 8 servings (16 tacos)

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  1. Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
  2. Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
  3. Fill corn tortillas with chicken filling.

Nutrition Facts

Per Serving: 222 calories; 4.4 g fat; 32.7 g carbohydrates; 15.4 g protein; 29 mg cholesterol; 719 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Very tasty. I accidentally used a 15 ounce can of tomatoes ( because I cant read it seems) and had to use ancho chill powder. I did add more mango because after adding the 1/4 cup.. it just didn...

Very tasty. It took well more than 45 minutes to fully cook down for me, though. The first time I made it, I it was still pretty moist (arguably too moist?) in the shells. On the other hand, I ...

Made this tonight with some variation. My husband and I agreed it was a fantastic recipe! Do not leave out the cinnamon or the mango! These flavors combined with the spice was absolutely delicio...