Chicken-Mango Tacos

Cover recipe- Food Network Magazine, Chicken-Mango Tacos: May 2012

Cover recipe- Food Network Magazine, Chicken-Mango Tacos: May 2012

I have a confession. When it comes to magazines, I’m a bit of a hoarder – especially food magazines. Very often, I find myself drooling over each recipe, creating a to-do list that gets longer with each page that I turn. Just as often, this list tends to get lost among the copious piles of kindergarten artwork and junk mail that line my kitchen island.

While attempting to manage some sort of organization the other day, I came across this  Food Network Magazine that I’d kept lying around for over a year. The cover shot of delicious looking tacos filled perfectly with an assortment of fillings drew me in right away.

This issue has a handy pullout with 50 different variations to choose from. There were so many wonderful flavor combinations, but I decided to go with the Chicken-Mango Tacos. I love pairing sweet, juicy fruit with grilled meat, and these tacos used a Mango salsa that sounded so flavorful with red onion, jalapeno and fresh squeezed lime juice. Read my notes below to see what I thought of this recipe.

Chicken Mango Tacos

Print Print Recipe

Chicken Mango Tacos

Yield: 4

Prep Time: 15 min

Cook Time: 8-10 min

Total Time: 25 min


1 mango, peeled and diced
2 tablespoons minced red onion
2 tablespoons minced scallion
1 teaspoon minced jalapeno
1 teaspoon fresh lime juice
salt, to taste
1 pound chicken cutlets
salt, to taste
cayenne pepper, to taste
flour or corn tortillas


1. Prepare your salsa: Peel and dice one mango.

2. Mince your red onion, scallion, and jalapeno.

3. Toss together the mango, onion, scallion, jalapeno, lime juice, and salt to your own tastes. Set aside.

4. Season chicken cutlets with salt and cayenne pepper, to taste.

5. Grill until cooked through, about 6-8 minutes.

6. Slice chicken and serve in tortillas with the mango salsa.


I added some diced avocado to my salsa, for a little extra color and flavor. Adding some roasted corn would also be a great addition.

Source: Food Network Magazine: May 2012

The results:

These were tasty tacos! The recipe was very easy and did not take much time at all to put together. The sweetness of the mango paired really well with the bite from the red onion and jalapeno. After adding fresh squeezed lime juice over everything it came together perfectly. I even added a bit of fresh avocado for some extra color, besides, you can’t have tacos without avocado, right?

Did this recipe deserve the cover spotlight?

I believe so. It’s a delicious recipe to have on hand for the summer grilling season, and is so quick and easy to put together you’ll be making these again and again. I’m already thinking of the different variations I can make and will be experimenting soon!

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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12 Responses to “Shrimp with Snow Peas and Edamame”

  1. 1

    VeggieGirl — February 18, 2010 @ 8:23 am

    Love Food Network magazine! :)

  2. 2

    Michelle — February 18, 2010 @ 8:23 am

    I got a Food Network Magazine subscription for Hanukkah and I’ve really been enjoying it! Their recipes are so easy to make and look so vibrant! I’m loving this dish and can’t wait to try it out myself!

  3. 3

    Margaret — February 18, 2010 @ 8:26 am

    Been looking at that one myself. Glad to hear it is a good one. Looks beautiful.

  4. 4

    Katie — February 18, 2010 @ 8:38 am

    I’m always amazed that your photos consistently look better than the magazines’ photos! This looks delicious!

  5. 5

    Deborah Mele — February 18, 2010 @ 8:45 am

    Thanks Lori! I just bought this magazine and was wondering how that cover recipe would work out. Nice to know it is worth trying!

  6. 6

    Tracey — February 18, 2010 @ 12:43 pm

    This recipe caught my eye when my issue of Food Network magazine came this month. Thanks for testing it out – I’ll definitely make it soon!

  7. 7

    Phoo-D — February 18, 2010 @ 1:31 pm

    This sounds terrific! I purchased a package of snow peas on a whim and have been wondering what to make with them. I love the idea of a shrimp and edamame stir fry.

  8. 8

    David A. — February 18, 2010 @ 2:16 pm

    Hey Lori, thanks for turning us on to this recipe. We at Seapoint Farms distribute edamame across the country and always love reading about how people are using it to cook!

  9. 9

    Jen @ My Kitchen Addiction — February 18, 2010 @ 8:11 pm

    I rarely read Food Network magazine, but this does look like a great dish. Love your picture… it’s beautiful!

  10. 10

    LilSis — February 18, 2010 @ 10:35 pm

    I wanted to make this recipe right when I saw the cover! It’s good to know that it’s worth making even if it’s not as quick and easy as they suggest.

    Your photo is awesome! IMHO, better than Food Network’s photo!

  11. 11

    ppark — February 20, 2010 @ 9:20 am

    I bought the magazine earlier this week, and I tried this recipe also. I am not sure that I would call it “quick” either, because you have to marinate the protein for 1 hour. To me, quick is something I can have ready 30 minutes after I walk in the door. That being said, I put the protein in the marinade, and only marinated long enough to assemble/chop the rest of the ingredients, and that took about 30 minutes. It turned out well, and I am looking forward to trying some more combos. The best part to me was the sauce ideas.

  12. 12

    Maria — February 23, 2010 @ 11:45 am

    I love the colors in this dish!

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