This easy taco recipe is made with all-natural ingredients and comes together in under 30 minutes. The addition of mangoes to the taco filling yields an unexpected explosion of sweet tangy flavor, making this recipe a must-try for patients experiencing taste alterations from chemotherapy. The tacos are filled with high-protein, lean chicken breasts, and the spice level can be adjusted by only using half a seasoning packet, if desired.
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 8 tacos
Serving size: 2 tacos
- 1 pound boneless, skinless chicken breasts, cut into ½-inch-thick strips
- 1 red bell pepper, cut into thin strips
- 1 mango, diced into 1-inch chunks
- 1 packet reduced-sodium fajita seasoning
- 1/4 cup water
- Eight 3-inch (diameter) corn or flour tortillas
- Heat a small amount of oil in a large nonstick or cast iron skillet. Season the cut chicken strips with a bit of salt and pepper. Place the chicken and bell pepper strips in the skillet and sauté over medium heat until the chicken is cooked through, about 6 minutes.
- Add the diced mango, fajita seasoning packet, and 1/4 cup of water to the skillet. Toss the mixture to evenly combine.
- Bring the mixture to a simmer and cook over low heat for 6-8 minutes until the sauce thickens.
- Heat tortillas according to package instructions.
- Spoon the fajita mixture into warm tortillas and serve immediately. Refrigerate the leftovers for up to 3 days.
Nutrition information (per serving): Calories: 447; total fat: 10.3 g; saturated fat: 2.0 g; trans fat: 0.0 g; cholesterol: 97 mg; sodium: 812 mg; total carbohydrates: 45.6 g; dietary fiber: 7.5 g; sugar: 9.0 g; protein: 43.0 g
Recipe by Whitney Reist, RD, LMNT, culinary dietitian and author of the food blog Sweet Cayenne (www.sweetcayenne.com).