Here’s the thing. I love tacos. I could eat ’em every day. And someone told me yesterday that October 4th (today) is National Taco Day. I’m always looking for an excuse to celebrate the existence of tacos, so I decided to make my own at some point today. 

Well, we haven’t had a working fridge for about uhhhh 2 months now (long story) but this smart man came and fixed it today after another repair company actually made our fridge worse. God bless him. But he was here for about 2 hours, and I had to be here while he was here. By the time he left this afternoon, I was hangry. But I was determined to make my own tacos – minus the tortilla- and tell you about them. So, I went to Publix. Normally I (as in Daniel) would make our own pico and/or guac, but today I had about 60 minutes to go to the store and get this done before heading back to the gym.

Tacos are great because the options for meat are endless. However, I’m on a chicken kick right now, and my sweet husband grilled me some chicken last night before he headed out of town for the week.

But you know what can make or break your tacos? LIMES. Tacos minus limes = not tacos. 

Anyway, it’s getting late, and I get to get up really early in the morning, so I’ll get to the recipe: 

Grilled Chicken Mango Tacos


Makes 4 servings

Prep time: 20 minutes

Cook Time: 5 minutes (for the tortillas)

Total Time: 25 minutes


  • Package of B Free Tortilla Wraps – I found mine at publix

  • 2 large chicken breasts – cooked, grilled, and chopped. Season your chicken any way you want. Mine was pretty plain and basic, so there’s that.

  • 1/2 sweet onion – diced.

  • 2 tomatoes- diced.

  • 1 medium jalapeño – minced.

  • 1 mango – peeled and diced.

  • Handful of cilantro – chopped.

  • Zest of lime

  • About 1/4 cup lime juice – just top off each taco with it. The more, the better. 

  • 1/2 garlic clove- minced.

  • Salt – to taste.

  • Pepper – to taste.

  • 2-4 oz. goat cheese – optional (but highly recommended because it tastes great on tacos – especially with mango).


  • Preheat oven to 350 degrees. 

  • While you’re waiting on oven to preheat, make sure all ingredients are chopped, diced, seperated, and ready to go. 

  • Place tortillas in oven on a sprayed baking sheet. Don’t cook for longer than 5 minutes! Watch them to make sure they don’t burn. We’re looking for good, hard, crispy tortillas here, but don’t overdo it. 

  • Load tortilla with ingredients. I recommend doing this in the order they are listed above. But if you know a better way, go for it. 

  • Don’t be a loner like me. This makes enough for your friends and family. And food is better when you eat it with people you love. 


This goes great with cauli rice. Here’s a good recipe for that. 

Here are some past recipes that this goes great with: 

Homemade Pico

If you want tacos, but you’re not feeling the tortillas: Lettuce wraps

Dan’s Mango Salsa