Chicken Tacos Tango

Oven-baked chicken and peppers folded into crisp tortilla tacos with corn and a bold drizzle of Brisca Mango Tango.

PREP TIME COOK TIME

15 minutes 20-25 minutes

Yields: 6 tacos

Ingredients

2 chicken breasts, cut into thin strips

2-3 mixed bell peppers, thinly sliced

2 tbsp olive oil, divided

1/8 tsp Brisca Herb 'n' Salt

6 small tortilla breads

1/2 cup corn

2 tbsp fresh cilantro leaves

2 tbsp red onion, finely chopped (optional)

6-7 tbsp Brisca Mango Tango

Bake Chicken: Toss chicken strips with 1 tablespoon olive oil and Brisca Herb 'n' Salt. Bake at 200°C for 15-18 minutes.

⏱ 15-18 mins 🌡 200°C

Bake Peppers: Toss the bell peppers with the remaining 1 tablespoon olive oil and bake for the last 10 minutes with the chicken.

⏱ 10 mins

Make Taco Shells: Bake the tortillas draped over the oven rack or small bowls at 180°C for 6-8 minutes until crisp.

⏱ 6-8 mins 🌡 180°C

Prep Toppings: Place corn, cilantro, and optional red onions aside.

Combine: Fill each taco shell with chicken, peppers, corn, and cilantro (and red onions if using).

Sauce Moment: Drizzle Brisca Mango Tango generously over the filled tacos — ready to be served as bright, juicy Tango tacos.

Made with:Mango Tango, Herb 'n' Salt

mango-tango,herb-n-salt ["chicken","mango-tango","herb-n-salt","tacos","mexican","wrap"]