Blackened Chicken Tacos with Mango Salsa

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These Blackened Chicken Tacos will shake up your Taco Tuesday! This juicy, blackened chicken is packed with flavor and piled onto tortillas, and topped with a refreshing, flavorful mango salsa. The chicken and salsa can both be prepped and made ahead of time for hassle-free entertaining!

Blackened Chicken Tacos on a green plate topped with mango salsa.

What you’ll love about this recipe:

  • The JUICY CHICKEN WITH THE SAVORY SPICE BLEND pairs so well with the fresh ingredients in the mango salsa!
  • The blackening spices give the chicken a NICE CRUST on the outside, and the chicken is SUPER JUICY on the inside!
  • Great way to use LEFTOVER blackened chicken!


Mango: Make sure your mangos are ripe, but not overly ripe. Mangos should have a bit of give to them when pressed, but NOT too mushy. When mangos are in season (May to September), many stores will sell them pre-cut, which super handy!

Spices: The spices I list are my traditional blend of blackening spices. In a pinch, a store-bought blackening seasoning will work, too. You can even use Cajun or Creole seasoning.


Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Combine ingredients for the mango salsa. Place it in the fridge and allow the flavors to marry. Then, with a meat mallet, pound out chicken breasts so they are even in thickness (about 1/2″ thick is perfect). Don’t skip this step! It helps the chicken cook nice and even.

Chicken breast being pounded out with a meat mallet.

Step 2: Coat chicken with the savory spices and cook about 5 minutes on each side until internal temperature reaches 165°F.

Blackened chicken being cooked in a cast iron skillet.

Step 3: Spread refried beans onto warm tortillas. Then pile thin sliced chicken breast onto the tortillas and top with lots of mango salsa!

Blackened chicken tacos with mango salad on a plate with limes.

Confidence Tip

Warm your tortillas before piling on the chicken and salsa! Place tortillas in a warm skillet for about 15-30 seconds. Then flip, and warm the other side.


  • Storage: You can store both the blackened chicken and the mango salsa in separate airtight containers in the fridge for 3-4 days.

Additions & Substitutions


  • Toppings: A dollop of sour cream or a sprinkle of cotija cheese over the top of the tacos is delish!


  • Cayenne Pepper: If you want the blackened chicken to be mild, simply omit the cayenne pepper or use chili powder instead.
  • Fish: Make fish tacos! The mango salsa and blackening spices work so well with a nice, firm white fish such as cod or halibut.


What can I serve with these Blackened Chicken Tacos?

Because of the beans, these tacos can stand on their own as a meal! You can also serve up some Mexican rice on the side or tortilla chips and this yummy pico de gallo!

Can I make the mango salsa ahead of time?

Absolutely! In fact, I encourage it! You can make the salsa up to 2 days in advance and keep it in an airtight container in the fridge. Same with the blackened chicken. This makes for easy entertaining if you want to make this for friends and family (or a Cinco de Mayo party)!

I don’t know how to cut a mango!! Can I still make this?

The struggle is real! Here’s a great video with step-by-step instructions on How to Cut a Mango. Also, when mangoes are in season, many stores will sell them precut (lifesaver!!).

If all else fails, just make a quick pineapple salsa recipe by substituting pineapple for mango! Problem solved!

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One blackened chicken taco on a white plate with refried beans and mango salsa.


Check out all of my kitchen essentials in my Amazon store!

Cast-Iron Skillet: Cast iron gives the chicken great color. However, you can also use whatever large skillet you have.

Meat Mallet: For pounding out the chicken so it cooks evenly.

Meat Thermometer: The best way to ensure your chicken is cooked through.


I hope you love these Blackened Chicken Tacos with Mango Salsa! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

blackened chicken tacos with mango salsa

Blackened Chicken Tacos with Mango Salsa

Casey Rooney
These Blackened Chicken Tacos will shake up your Taco Tuesday! This juicy, blackened chicken is packed with flavor and piled onto tortillas and topped with a refreshing, flavorful mango salsa.
5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time (optional) 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, lunch
Cuisine American
Servings 4
Calories 487 kcal


For the Blackened Chicken (See Note 1)

  • 1 1/2-2 lbs. boneless, skinless chicken breast
  • 2 tbsp vegetable oil olive oil and avocado oil work, too
  • 2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt or kosher salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp cayenne pepper can omit or use chili powder for a more mild flavor

For the Mango Salsa

  • 2 ripe magoes, diced
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, finely diced seeds and membranes removed for a mild flavor
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • pinch of salt, to taste

For the Tacos

  • 8 corn tortillas or small flour tortillas
  • 1 cup refried beans, warmed


  • Prep: In a medium bowl, combine all ingredients for the mango salsa and mix well. Cover with plastic wrap and let in hang out in the fridge so the flavors can marry while you prepare the chicken. Then, Place chicken breasts on a large cutting board. Cover with plastic wrap and use a meat mallet to pound out the breasts until they are uniform in thickness– about 1/2" thick is ideal.
  • Season Chicken: Transfer chicken to a large bowl or plate. Season with blackening spices (smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, dried basil, oregano and thyme). Rub the spice blend on well to make sure every nook and cranny is well-coated! Cover with plastic wrap and allow chicken to marinate for 30 minutes or up to overnight (if you are short on time you can skip this step, but I HIGHLY recommend it!).
  • Cook: Heat a large skillet (a cast iron skillet or grill pan work great) over medium-high heat. Add oil. When oil is hot, place chicken breasts in the hot skillet. Cook, without touching the chicken until the first side is dark golden brown (about 5 minutes). Flip the chicken and brown the other side. Again, try to avoid touching or moving the chicken around too much, if possible. Cook chicken for an additional 5 minutes on the second side OR until the internal temperature reaches 165°F when tested with a meat thermometer. If the chicken is getting too brown/black on either side, feel free to flip it back and forth to allow it to cook through in the middle but prevent it from burning on either side.
  • Rest: Place chicken to a plate and allow it to rest for about 5 minutes. Then, slice into thin strips.
  • Finish: Spread 1-2 tablespoons of warm refried beans on each tortilla. Top with the juicy blackened chicken breast, and lots of the mango salsa! Squeeze on more lime juice, if you like!


Note 1: For more complete instructions for preparing and storing blackened chicken, see this post: How to Make Blackened Chicken.
Also, in a pinch, a store-bought blackening seasoning will work! I have also used Cajun seasoning as well. I just like making my own spice mixture so I can control the amount of spice and salt. 
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
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Serving: 2tacosCalories: 487kcalCarbohydrates: 48gProtein: 43.7gFat: 13.8gSaturated Fat: 2gCholesterol: 114mgSodium: 534mgPotassium: 1141mgFiber: 9gSugar: 14.1gCalcium: 91mgIron: 3mg
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Recipe Rating


  1. 5 stars
    Yummy! I would serve these with a side of tortilla chips and guacamole for a delicious family dinner. I love all the bold flavors you have going on in this tasty dish!