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Bbq Chicken Tacos With Mango Salsa That Bring Summer to Your Table

Bbq Chicken Tacos With Mango Salsa That Bring Summer to Your Table

If tacos are your love language, these are your sonnet. We’re taking smoky, saucy BBQ chicken and topping it with bright, juicy mango salsa for the kind of bite that makes you pause mid-conversation. Five variations, zero boredom—so you can mix it up for weeknights, game days, or that friend who “doesn’t like cilantro” (we have a plan).

Each recipe leans into a different vibe—grilled, skillet, slow cooker, spicy, or extra-fresh—so you can pick your adventure. The common thread? Big flavor, crisp textures, and that sticky-sweet-savory combo that just screams second helping.

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1. Backyard Grill-Charred BBQ Chicken Tacos With Classic Mango Salsa

Overhead shot of backyard grill-charred BBQ chicken tacos being assembled on a rustic wood board: sliced, grill-marked boneless skinless chicken thighs lacquered in a sweet-and-tangy BBQ sauce, sprinkled with smoked paprika, ground cumin, and garlic powder; classic mango salsa in a small bowl (diced ripe mango, red onion, cilantro, jalapeño, lime) beside warmed corn tortillas. Include a basting brush with glossy BBQ sauce, a small dish of smoked paprika, and a drizzle trail of sauce for sheen; sunlit outdoor vibe, vibrant oranges and charred edges emphasized, no people.

This is the classic cookout taco: charred edges, juicy chicken, and a mango salsa that tastes like sunshine. Perfect for summer nights, porch hangs, and anyone who can’t resist smoky grill marks. Make a batch and watch them vanish.

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup your favorite BBQ sauce (sweet and tangy works great)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1/4 cup crumbled cotija or feta
  • Lime wedges, for serving

Mango Salsa:

  • 2 ripe mangos, diced small
  • 1/3 cup red onion, minced
  • 1 jalapeño, seeded and minced (leave some seeds for heat)
  • 1/3 cup fresh cilantro, chopped
  • 1 tbsp lime zest + 2 tbsp lime juice
  • Pinch of salt

Instructions:

  1. Make the salsa: In a bowl, combine mango, red onion, jalapeño, cilantro, lime zest and juice, and a pinch of salt. Toss and chill while you cook.
  2. Season the chicken: In a separate bowl, rub thighs with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Let stand 10 minutes.
  3. Preheat the grill to medium-high (about 400–450°F). Oil the grates to prevent sticking.
  4. Grill the chicken 5–6 minutes per side until nicely charred and the internal temperature hits 165°F. In the final minute, brush both sides with BBQ sauce.
  5. Rest the chicken 5 minutes, then chop into bite-size pieces. Warm tortillas directly on the grill for 10–15 seconds per side.
  6. Assemble: Layer cabbage, chicken, a spoonful of mango salsa, and a sprinkle of cotija. Finish with a squeeze of lime.

Serve with grilled corn and an extra bowl of salsa for scooping. Want a twist? Swap cotija for sharp cheddar or add a quick drizzle of chipotle mayo. If you’re feeding a crowd, keep the chicken warm in a foil packet on the grill.

2. Weeknight Skillet BBQ Chicken Tacos With Speedy Mango-Corn Salsa

45-degree angle skillet-action shot for a busy weeknight: thinly sliced chicken breasts sizzling in a cast-iron pan with a light sheen of olive oil, seasoning visible (chili powder, smoked paprika, onion powder, kosher salt, black pepper). In the background, a shallow bowl of speedy mango-corn salsa (diced mango, sweet corn, red onion, cilantro, lime) ready to spoon into warm tortillas. Include the second tablespoon of olive oil in a small ramekin, steam rising, clean stovetop setting, sharp focus on caramelization, moody kitchen lighting.

No grill? No problem. This skillet version brings weeknight speed without sacrificing flavor. The mango-corn combo adds extra crunch and sweetness, and everything comes together in under 30 minutes.

Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp olive oil, divided
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup BBQ sauce
  • 8 flour or corn tortillas
  • 1 cup shredded romaine or iceberg
  • 1/2 cup shredded Monterey Jack
  • Lime wedges

Speedy Mango-Corn Salsa:

  • 1 ripe mango, diced
  • 1/2 cup canned corn, drained (or thawed frozen)
  • 1/4 cup red onion, minced
  • 1 small jalapeño, minced
  • 2 tbsp lime juice
  • 2 tbsp cilantro, chopped
  • Salt to taste

Instructions:

  1. Stir together salsa ingredients and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high. Toss chicken with remaining oil, chili powder, smoked paprika, onion powder, salt, and pepper.
  3. Sear chicken 4–6 minutes, stirring occasionally, until cooked through and lightly browned.
  4. Reduce heat to medium-low and stir in BBQ sauce, simmering 1–2 minutes to glaze.
  5. Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 20–30 seconds.
  6. Assemble: lettuce, cheesy sprinkle, saucy chicken, then a big scoop of mango-corn salsa. Lime on top.

Shortcuts? Use rotisserie chicken and just warm it with BBQ sauce. Add avocado slices if you want extra creaminess (trust me, it slaps). If you like heat, finish with a few drops of hot sauce.

3. Slow-Cooker Shredded BBQ Chicken Tacos With Juicy Mango Pico

Overhead ingredient-to-cooker scene for slow-cooker shredded BBQ chicken tacos: raw boneless skinless chicken thighs arranged in a slow cooker with poured BBQ sauce, chicken broth, and apple cider vinegar swirling; small pinch bowls of smoked paprika, garlic powder, chili powder, and kosher salt nearby. Off to the side, a prep bowl of juicy mango pico (mango, tomatoes, red onion, cilantro, lime) waiting for topping. Include a ladle and tortillas stacked in a cloth, clean neutral background, emphasis on glossy liquids and tidy mise en place.

Set it, forget it, then feast. The slow cooker turns chicken into tender shreds that soak up every drop of sauce. This one’s ideal for meal prep or hosting—pile the toppings buffet-style and let everyone build their dream taco.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3/4 cup BBQ sauce
  • 1/3 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 10–12 corn tortillas
  • 1 cup finely shredded green cabbage
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp lime zest + 1 tbsp lime juice (for lime crema)

Mango Pico:

  • 2 mangos, diced
  • 2 Roma tomatoes, seeded and diced
  • 1/3 cup white onion, minced
  • 1 serrano, minced (optional, spicy)
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Whisk BBQ sauce, broth, vinegar, smoked paprika, garlic powder, chili powder, and salt. Add chicken to slow cooker and pour sauce over.
  2. Cook on Low 4–5 hours or High 2.5–3.5 hours, until chicken shreds easily.
  3. Shred chicken with two forks directly in the cooker. Simmer uncovered 10–15 minutes to thicken if needed.
  4. Stir sour cream (or yogurt) with lime zest and juice to make a quick lime crema.
  5. Combine mango pico ingredients and season with salt.
  6. Warm tortillas and assemble: cabbage, shredded chicken, mango pico, and a zigzag of lime crema.

Keep extra sauce on the side for drizzling. No slow cooker? Do it in a Dutch oven at 325°F for 1.5–2 hours. For a smoky edge, add a splash of chipotle in adobo to the pot—seriously good.

4. Fiery Chipotle BBQ Chicken Tacos With Charred Mango Salsa

Close-up, dramatic final taco presentation of fiery chipotle BBQ chicken: thigh strips sautéed to a slight char, coated in a deep-red mixture of BBQ sauce and minced chipotle in adobo, seasoned with chili powder, ground cumin, and kosher salt. Charred mango salsa spooned on top (mango pieces with visible grill marks, red onion, cilantro, lime zest), sauce glistening, a few flecks of chili on the tortilla. Shallow depth of field, bold contrast, a small dish of chipotle in adobo and a lime wedge in the blur, heat and smoke visually emphasized.

Ready to turn up the heat? This version layers chipotle warmth with a charred mango salsa that’s equal parts sweet, smoky, and spicy. It’s the taco that wakes up your taste buds in the best way.

Ingredients:

  • 1.25 lbs boneless, skinless chicken thighs, cut into strips
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp chipotle in adobo, minced
  • 1/2 cup BBQ sauce (use a smoky style)
  • 8–10 flour tortillas
  • 1/2 cup quick pickled red onions (optional)
  • 1 avocado, sliced
  • Fresh cilantro, for topping

Charred Mango Salsa:

  • 2 firm-ripe mangos, cut into spears
  • 1/2 red onion, thick slices
  • 1 jalapeño, halved lengthwise
  • 1 tbsp neutral oil
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Heat a grill pan or cast-iron skillet over high. Toss mango spears, onion slices, and jalapeño with oil and a pinch of salt. Char 2–3 minutes per side until lightly blackened. Cool, then dice; squeeze with lime and season with salt.
  2. In the same pan over medium-high, add olive oil. Season chicken with salt, cumin, and chili powder, then cook 5–7 minutes until browned and cooked through.
  3. Reduce heat to medium. Stir in chipotle and BBQ sauce; simmer 1–2 minutes to coat.
  4. Warm tortillas and assemble with chicken, charred mango salsa, avocado, and pickled onions. Scatter cilantro on top.

For extra heat, leave some jalapeño seeds in the salsa. Prefer a milder ride? Use smoked paprika instead of chipotle. A crumble of queso fresco brings a cool, creamy balance.

5. Fresh And Light BBQ Chicken Tacos With Cucumber-Mango Salsa

Straight-on, light and fresh plated composition: BBQ chicken breast slices brushed with 1/3 cup BBQ sauce and a squeeze of lime juice, seasoned with garlic powder, kosher salt, and black pepper, nestled in soft tortillas. Cucumber-mango salsa piled high (crisp cucumber cubes, golden mango, cilantro, lime), with an extra drizzle of BBQ sauce across the top. Bright daylight, airy styling with white ceramics, minimal props, condensation on cucumber, clean lines highlighting a healthy, vibrant mood.

When you want all the flavor without the heaviness, this fresh take is your move. The cucumber-mango salsa keeps things crisp and cooling, while the chicken stays juicy with a quick marinade.

Ingredients:

  • 1.25 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1/3 cup BBQ sauce, plus extra for drizzling
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8–10 corn tortillas
  • 1/2 cup thinly sliced radishes
  • 1/4 cup Greek yogurt or light sour cream
  • 1 tsp honey (optional, for the yogurt)

Cucumber-Mango Salsa:

  • 1 large mango, diced
  • 1 cup cucumber, diced (peel if waxy)
  • 2 tbsp red onion, finely minced
  • 2 tbsp cilantro, chopped
  • 1 tbsp lime juice
  • Pinch of salt

Instructions:

  1. Whisk olive oil, 1/3 cup BBQ sauce, lime juice, garlic powder, salt, and pepper. Pound chicken to even thickness and marinate 15–30 minutes.
  2. Stir together cucumber-mango salsa ingredients and chill.
  3. Cook chicken in a grill pan or skillet over medium-high 4–6 minutes per side, until 165°F. Rest 5 minutes, then slice thin.
  4. Warm tortillas. Mix yogurt with honey if using.
  5. Assemble: radishes, sliced chicken, cucumber-mango salsa, a drizzle of BBQ sauce, and small dollops of yogurt.

Try butter lettuce leaves instead of tortillas for a low-carb wrap. Add a sprinkle of toasted pepitas for crunch. And if you’ve got leftover chicken, it’s excellent tossed into a lunch salad the next day—no sad desk meals.

How To Pick A Perfect Mango

Gently squeeze—it should give slightly, not feel mushy. Look for a fruity aroma near the stem and avoid wrinkled skin. If it’s rock hard, leave it on the counter for a couple days; once ripe, stash it in the fridge to pause the clock.

Pro Tips For Taco Greatness

  • Warm your tortillas. A quick toast wakes up the corn flavor and prevents tearing.
  • Balance is everything. You want sweet, smoky, tangy, crunchy. The salsa does heavy lifting here.
  • Don’t drown the chicken. Brush with BBQ sauce toward the end so it caramelizes instead of burning.
  • Prep ahead. Salsa gets better after 20–30 minutes of chilling. Chicken can marinate while you set the table.

Make It Yours

  • No cilantro? Use chopped mint or basil for a fresh twist.
  • Gluten-free? Stick to corn tortillas and a GF-certified BBQ sauce.
  • Dairy-free? Skip the cheese and crema—add avocado for creaminess.
  • Veggie swap? Try BBQ jackfruit or portobello strips with the same salsas.

There you go—five killer ways to do BBQ chicken tacos with mango salsa, from grill-charred to weeknight-fast. Pick one, cue up your favorite playlist, and get those tortillas warm. Your next taco night is about to be legendary.

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