Crunchy Chicken Tacos with Mango Salsa for a Fresh, Flavorful Dinner

Healthy eating should never leave you feeling deprived.

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Transforming your diet to get to a healthy weight is one thing, but maintaining that lifestyle over time can be a whole other challenge. The secret to success? You have to find foods that burst with flavor and make you want to stick to it—not “diet” food that makes you feel deprived and can ultimately lead to reverting back to old habits.

These good-for-you dishes that please the tastebuds are a specialty of wellness chef Charles Chen. Exhibit A: This chicken taco recipe is loaded with fresh, nourishing ingredients and a variety of tastes and textures, so it’ll feel like anything but deprivation.

Chen is a chef, entrepreneur, and vivacious host of the online cooking show Kitchen Hustle, where “hustlers learn how to fuel their passions.” Throughout his childhood, Chen struggled with his health. As a teenager, he was prediabetic and a self-proclaimed couch potato who had no energy or motivation to make healthier choices. After hitting what he calls his “rock bottom moment,” he reclaimed his health, lost more than 100 pounds, and now helps others fuel their “bodies, mind, and spirit starting in the kitchen.”

What makes these tacos healthier than your average American-style, ground-beef-and-cheese taco? First, Chen skips the seasoning packets and handfuls of shredded cheese. These two toppings can add a lot of sodium and saturated fat.

Instead, he creates exciting flavors using his unique topping, a mango salsa with avocado, cherry tomatoes, shallot, and cilantro. (Check out this trick for cutting avocados you’ll wish you knew all along.) This gives the taco a bright, invigorating flavor, as well as a healthy dose of vitamins and minerals.

Looking for more fresh takes on Mexican dishes? Try these veggie tamales with mole.

  • 2 chicken fillets, cut in half lengthwise
  • 2 eggs, whisked
  • 1 tsp of Neocell Super Collagen Powder
  • 1/2 cup quinoa flour
  • 1/2 cup almonds, chopped finely
  • 2 tbsp of coconut oil
  • 1 tsp liquid aminos (or reduced-sodium soy sauce)
  • dash of salt
  • dash of pepper
  • 2 corn tortillas
  • 1/2 cup alfalfa sprouts
  • 1/2 an avocado, diced
  • 1/2 cup diced mango
  • 1/3 cup chopped cherry tomatoes
  • 1 shallot, diced
  • 1/2 cup cilantro, chopped
  • juice of half a lemon
  • salt and pepper, to taste
Bowl 1: Add soy sauce to whisked eggs. Bowl 2: Mix quinoa flour, Collagen Powder, salt and pepper. Bowl 3: Mix all ingredients for mango salsa (avocado, mango, cherry tomatoes, shallot, cilantro, lemon juice, salt, and pepper) and set aside. Dip both sides of chicken in egg mixture, then dry flour mix, back to egg mixture and lastly, into the chopped almonds (or coconut chips) making sure it sticks on both sides. Heat coconut oil until it is melted. Add the chicken fillets on medium-high heat. Cook for about 4 minutes on each side. Flip the chicken when you see a nice brown crisp forming. Cut cooked chicken fillets accordingly to arrange in a taco. On a toasted corn tortilla, spread avocado. Place chicken fillet. Top with salsa, sprouts, and extra lemon juice. Enjoy!

Nutrition Information

Recipe Serves: 4
Nutrition Information Based on a Single Serving
Calories 0%
Fat gr0%
Cholesterol mg0%
Sodium mg0%
Carbohydrates gr0%
Fiber gr0%
Sugar gr0%
Protein gr0%

*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Diabetes Diet
Diabetes Diet