Chicken mango tacos - delicious 30 minute dinner

This is a wonderfully versatile chicken mince recipe that’s bursting with flavor and can be adapted to suit almost any meal or occasion. It’s the perfect solution for busy weeknights when you need something quick, wholesome, and satisfying, yet still full of fresh, vibrant taste. Best of all, it takes less than 30 minutes from start to finish, with only around 10 minutes of actual cooking time — making it a reliable go-to dish when you want a home-cooked meal without spending hours in the kitchen.

The beauty of this recipe lies in its versatility. The seasoned chicken mince can be stuffed into soft flour tortillas for a warm, comforting taco, or spooned into crispy corn shells for that irresistible crunch. The juicy, flavorful filling pairs perfectly with classic taco toppings like shredded lettuce, diced tomatoes, creamy avocado, and a sprinkle of melted cheese. If you’re in the mood for something a little more indulgent, try scattering the mince over a bed of crunchy nachos, then topping it with melted cheese, jalapeños, salsa, and a generous dollop of sour cream — a perfect choice for movie nights or casual get-togethers.

It also makes a fantastic burrito filling: simply roll the seasoned chicken mixture with rice, beans, cheese, and your favorite sauces inside a warm tortilla for a portable meal packed with flavor. For a lighter option, serve it over a bowl of steamed rice or fluffy quinoa with a side of grilled vegetables and a squeeze of lime for brightness. The tender, spiced mince also works beautifully in lettuce wraps or even tossed through a salad for a protein boost.

No matter how you choose to serve it, this quick and adaptable chicken mince recipe delivers a delicious, fuss-free meal every single time. It’s simple enough for weeknight cooking but tasty enough to serve when you’re entertaining friends or family. Once you’ve tried it, you’ll find yourself coming back to it again and again — a true kitchen staple that never fails to impress.

Chicken mango tacos- ingredient list!

Ingredients for the chicken mince taco filling;
One tablespoon of oil
One red onion, cut finely
Two cloves of garlic, a smashed small bunch of fresh coriander, leaves and stalks separated, stalks chopped fine, leaves chopped roughly
500g/1lb Two ounces of chicken mince
One tablespoon of smoked, sweet paprika
One teaspoon each of ground cinnamon and cumin
One teaspoon of optional dried chilli flakes
Two tablespoons of tomato purée
1-2 tablespoons of optional maple syrup
One tablespoon of lime juice
400g of rinsed and drained tin black beans with sea salt and freshly ground black pepper

Ingredients for the mango salsa;
One large mango that has been peeled, stoned, and sliced into little cubes
One tiny red chilli, chopped finely
One tablespoon of freshly chopped coriander, roughly
Juice, zest, and half a lime

Ingredients to serve;
Twelve little taco shells or soft corn tortillas (gluten-free if needed)
sour cream

Chicken mango taco- step by step instructions guide!

Step 1
To make the taco filling, heat the oil in a large, deep frying pan or skillet over a medium heat. Once the oil is shimmering and hot, add the finely chopped onion and cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften and turn slightly translucent. You want it to release its natural sweetness without browning too much at this stage. Next, add the minced garlic along with a small pinch of salt, which helps draw out the flavors. Fry for another minute, stirring constantly to prevent the garlic from burning, until it becomes fragrant and golden. The kitchen should start to fill with a rich, savory aroma — the perfect base for the flavorful chicken mince that’s coming next.

Step 2
Add the finely chopped coriander stalks to the pan and stir them through the softened onion and garlic. Let them fry gently for about 1 minute, releasing their fresh, citrusy aroma into the base of the dish. The stalks are packed with flavor and add a subtle herbal depth that complements the spices and chicken perfectly. Next, add the chicken mince to the pan, breaking it up with a wooden spoon or spatula as it cooks so that it doesn’t clump together. Fry for about 5–6 minutes, stirring regularly, until the mince is evenly browned and no longer pink. As it cooks, it will start to absorb the fragrant oils and seasonings from the pan, developing a rich, savory flavor. Make sure to keep the heat at a steady medium level so the mince browns nicely without drying out. Once it’s evenly cooked and lightly golden, you’ll have a beautifully aromatic base ready for your spices and sauces.

Step 3
Sprinkle in the paprika, ground cumin, cinnamon, and chilli flakes (if using), scattering them evenly over the browned chicken mince. Stir continuously for about 1 minute to coat the meat and vegetables thoroughly in the fragrant spices. As the spices hit the heat, they’ll begin to bloom and release their natural oils, filling the kitchen with a warm, smoky aroma. The paprika adds a gentle sweetness and depth of color, the cumin brings an earthy richness, and the cinnamon lends just a hint of warmth that balances the heat from the chilli flakes. Keep the mixture moving so the spices don’t catch on the bottom of the pan — this short step is key to unlocking their full flavor and creating a beautifully seasoned base for your taco filling.

Step 4
Stir the tomato purée, maple syrup (if using), and lime juice into the spiced chicken, cooking briefly until thickened and glossy with a balanced, zesty flavor.

Step 5
To the pan, add the beans. Fill the empty bean tin one-third of the way with cold water (approximately 130ml/4 fl oz), then pour the contents into the pan. Bring to a slow boil after stirring all the ingredients together. Reduce the heat to medium-low and boil the sauce gradually for 8 to 10 minutes, or until it thickens.

Step 6
Place the diced mango, chilli, coriander, and lime zest and juice in a bowl, stir to combine, season to taste, and set aside to let the vibrant, zesty flavors develop.

Step 7

Stir the coriander leaves through the chicken, season to taste, and serve with tortillas or taco shells, mango salsa, and soured cream for everyone to assemble their own tacos.