Chili Lime Chicken Tacos with Mango Salsa

by Cindy Suelzle on July 6, 2016
Cindy Suelzle
Overall Rating: 5/5 | Kids Rating: 0/5


SO flavourful! Serve in your favourite type of flat bread. I use Naan.

Serves: 4

Prep Time: 20 min

Cook Time: 5 min

Total Time: 25 min

Total Time:
Prep Time:
Cook Time:
25 min
20 min
5 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Crush freeze dried onion into a powder.
  2. In small bowl, whisk together all seasonings (including onion 'powder') and water. NOT the chicken and mushrooms.
  3. When sugar has dissolved, pour liquid over top chicken slices to rehydrate. Ensure all pieces are moistened and set aside for about 20 minutes. Check once in awhile to make sure all pieces are getting sufficient liquid.
  4. At this point, you can cover and refrigerate for later use if you are making ahead.
  5. In last 5 minutes of rehydrating chicken, add the mushrooms. Mix well to make sure everything has access to the liquid. If you need to add a little more water, do so, but only a couple tablespoons at a time. You don't want it to be soupy.
  6. Warm up flat bread in microwave or on a dry skillet. I prefer to use a dry skillet as it lightly toasts them. Just a minute or two. You don't want them crunchy.
  7. When chicken is ready, heat skillet over medium high heat. If you are not using a nonstick skillet, add 2 T vegetable oil of your choice. Add chicken mixture and saute 3-5 minutes to heat thoroughly.
  8. When chicken is hot, spoon into flat bread and fold like a taco.
  9. I like to top with "Fresh Cucumber Mango Lime Salsa" - recipe also on this site. And then drizzle Avocado Lime Dressing over top. Recipe also on this site.
  10. Serve with a nice fresh garden salad, using more of the Avocado Lime Dressing.