Soft Chicken‑Mango Tacos with Homemade Tortillas

Soft Chicken‑Mango Tacos with Homemade Tortillas

Juicy pulled chicken brings nearly complete, high‑quality protein that helps preserve muscle strength, especially when paired with regular activity, as shown in controlled trials using lean white meat such as chicken.
Sweet‑potato cubes, mango and cherry tomatoes layer in beta‑carotene, vitamin C and gut‑friendly fibre. Mango alone has been reviewed for its antioxidant and anti‑inflammatory properties. A whole head of garlic contributes allicin, a sulphur compound studied for supporting immune and cardiovascular health, while a spoonful of coconut cream supplies medium‑chain triglycerides (MCTs), fats that are quickly oxidised for energy and may aid metabolic health.
Finally, mixing the tortilla dough with AquaTru‑filtered water keeps contaminants at bay.
Together, the bowl offers vibrant flavour, steady energy and a full spectrum of micronutrients in every bite.

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  • Prep time

    20 min

  • Total time

    40 min

  • Serving

    4 persons

  • Calories

    225 kCal

  • What you need:

    • 600 g chicken, cut into small pieces
    • 1 whole head garlic, pressed or minced
    • 2 tbsp coconut cream
    • 100 ml homemade tomato sauce (or simmer 2 large ripe tomatoes with a splash of water for 5 min)
    • 1 ripe mango, cut into cubes
    • ½ cucumber, diced
    • 1 handful cherry tomatoes, diced
    • 1 handful fresh parsley, chopped
    • 1 splash balsamic vinegar
    • Curry mix, to taste
    • Sweet paprika, to taste
    • Flour / yoghurt / AquaTru filtered water for soft‑taco tortillas (exact amounts depend on flour type)

  • How to do it:

    1. Make the tortillas. Mix flour, yoghurt and filtered water until you have a soft dough. Cut into small pieces, then roll each one into a 12 cm circle. Dry‑cook in a hot pan for about 45 s per side; keep warm in a tea towel.
    2. Cook the chicken in tomato sauce. In a pan combine the tomato sauce, minced garlic and coconut cream. Stir, add the chicken, cover and simmer until the meat is cooked through.
    3. Make the fresh mix. In a bowl combine parsley, mango, cucumber and cherry tomatoes. Add the balsamic vinegar, season lightly and toss.
    4. Pull and finish the chicken. Lift the chicken from the pan (leave the sauce behind) and shred with two forks. Stir curry mix and sweet paprika into the sauce, return the pulled chicken and cook 2–3 min more for the flavours to meld.
    5. Assemble the tacos. Fill each warm tortilla with a spoonful of the mango mix, then top with saucy pulled chicken. Serve straight away and enjoy!
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