Mahi Mango and Tamarind Pulled Chicken Tacos with a Mango and Pineapple Salsa

This tasty dish will transport you to the heart of Mexico! The lovely of use of fruit in Mexican cooking and the marriage of sweet and savory flavours has really inspired this recipe.

Prep time - 20 minutes
Cooking time - 30 minutes (+1 hour resting time for the salsa)
Serves - 2 people


  • MAHI Tamarind and Mango sauce
  • 2 chicken breasts
  • 4 Small wheat or corn tortilla wraps
  • Radishes to garnish
  • Baby Gem Lettuce to GarnishSalsa-
  • 100g Mango
  • 100g Pineapple
  • 1/2 red onion
  • 1/2 red pepper
  • 1/2 green chili pepper
  • Coriander


  1. You want to make your salsa beforehand as to really release the flavors of the beautiful ingredients, so allow your self a 30 minute gap between making your salsa and cooking the rest of the dish.
  2. So grab your salsa ingredients, a sharp knife, a chopping board and a bowl. Dice your mango and pineapple into tiny cubes and place in the bowl, then get the red pepper, coriander, red onion and green chili and dice up as small as possible and mix together with the fruit in the bowl for your salsa, the consistency should be delicately chunky and the juice from the fruits will add moisture.
  3. Once you have done this, cover and place in the fridge for one hour.When the salsa has been in the fridge for half an hour head back in to the kitchen and put your chicken breasts into an ovenproof dish and put into a preheated oven at 180 degrees and cook for 20 minutes.
  4. The idea with the cooking of the chicken for this stage is that when we get it out of the oven to shred it it is only just cooked so it’s nice and moist and easy to shred.
  5. After the 20 minutes take it out of the oven and shred with 2 forks to create a ‘pulled’ texture. Once you have done this add a generous amount of your Mahi Tamarind and Mango sauce and mix together then put the chicken back in the oven for a further 7-8 minutes at the same temperature.
  6. While you are waiting for your chicken to finish cooking you can get your wraps ready on the plate and garnish then some sliced baby gem lettuce and thinly sliced radish and fresh coriander and leave to the side to finish with.
  7. Grab your salsa from the fridge and the once the chicken is cooked add the meat into the wraps, top with your salsa, garnish with radish and coriander and bon appetite!

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