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Charred, tender Chick’n tacos topped with homemade mango salsa and garnished with fresh cilantro and a hint of lime.
Duration14 mins
Cook Time7 mins
Prep Time7 mins
Servings4 servings


  • 1 pack Abbot’s Butcher Slow Roasted Chick’n
  • 1 mango peel skin & cut into small cubes
  • 1 onion (red) diced
  • 1/2 red bell pepper
  • 1 lime juice of
  • 1/2 cup cliantro chopped
  • sea salt to taste
  • black pepper to taste
  • flour tortillas


  • Cook the Chick’n according to its package instructions. Season with sea salt and pepper and set aside.
  • In a mixing bowl, add the mango, red onion, red bell pepper, and cilantro. Mix the salsa ingredients together, squeeze in the lime juice and sprinkle with sea salt to taste.
  • Char the flour tortillas on the stove top.
  • Use a spoon to load each tortilla with Chick’n, then top each with mango salsa.
  • Garnish the tacos with cilantro, serve with lime wedges and enjoy!
This recipe is sponsored by Abbot’s Butcher.
You can find Abbot’s Butcher Slow Roasted Chick’n here.

Abbot's Butcher

Abbot’s Butcher believes in celebrating the power of simple, clean food. That’s why they use only the highest quality ingredients to craft their plant-based proteins, made for everyday cooking. This is about a return to craftsmanship and forging a way back to good food. Because good food not only delights the senses, it reawakens the connection between you and what’s on your plate. So let’s indulge in all that nature has to offer, and together, cultivate something better.