Go Back
+ servings
easy chicken tacos with pineapple mango salsa cover
5 from 4 votes

Easy Chicken Tacos with Pineapple Mango Salsa

Easy chicken tacos with Pineapple Mango Salsa is ready in under 30 minutes. The chicken marinates in a zesty citrus marinade and the tacos are topped with a fresh pineapple mango salsa. Perfect for taco Tuesday, tailgating, Tex-Mex. Perfect for a crowd
Course Main Dish
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 8 minutes
marinate chicken 15 minutes
Total Time 18 minutes
Servings 10 tacos
Calories 117kcal
Author Eileen


Chicken Tacos

  • 1 pound boneless chicken breast cut into 1 inch pieces
  • zest of a lime
  • ½ lime, juice * second half used in salsa
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • salt to taste
  • 1 teaspoon canola oil
  • Old El Paso Stand and Stuff Taco Shells 10 pack

Pineapple Mango Salsa

  • 1 pineapple, peeled and diced
  • 1 mango, diced
  • 1 yellow pepper, seeded and diced
  • ½ cup red onion, peeled and chopped minced
  • 1 medium jalapeno, seeded and chopped
  • ½ cup chopped fresh cilantro
  • ½ lime juiced
  • 1 glove garlic finely minced
  • salt and pepper to taste
  • 4 teaspoons lite sour cream optional topping


How to make the Chicken Tacos

  • Pre-heat oven to 325 degrees.
  • Warm the taco shells in the oven according to the package. Set aside until ready to use.
  • Place the Old El Paso Stand and Stuff Shells on a baking tray and set aside until ready to warm.
  • In a medium bowl, combine chicken breast, lime zest, lime juice, chili powder, cumin, black pepper, garlic powder, and salt.
  • Let marinate for at least 15 minutes to overnight, while you make the Pineapple Mango Salsa.
  • After chicken is marinated, in a large saute pan, over medium heat, add the canola oil. Add the marinated chicken and saute until golden brown about 8 minutes. Remove from pan and assemble tacos with the Pineapple Mango Salsa.
  • Prepare the Pineapple Mango Salsa
  • In a medium bowl, combine the pineapple, mango, yellow pepper, red onion, jalapeno, cilantro lime juice, garlic, salt, and pepper. Set aside until ready to assemble tacos. 
  • Ready to serve the sauteed chicken with the pineapple mango salsa in the warmed Old El Paso Stand and Stuff Taco Shells
  • Optional toppings: sour cream 


  • This recipe can be prepared ahead of time.
  • The chicken can be reheated when ready to serve.
  • For make ahead chicken, the chicken and marinade can be placed in a freezer safe bag and the chicken marinates as it defrosts.
  • Nutritional value does not include sour cream, as it is optional.


Serving: 1taco | Calories: 117kcal | Carbohydrates: 15g | Protein: 10g | Fat: 1g | Cholesterol: 29mg | Sodium: 56mg | Potassium: 323mg | Fiber: 1g | Sugar: 11g | Vitamin A: 350IU | Vitamin C: 73.5mg | Calcium: 18mg | Iron: 0.6mg