Citrus Chicken and Mango Habanero Mushroom Tacos


Yesterday was Cinco de Mayo and I was definitely going to be making Mexican food for dinner in celebration. I made sure to make my time spent in the kitchen as fun as possible while preparing our dinner. I usually have my favorite stations that I ask “Alexa” to play for me, but yesterday I decided to mix it up and asked her to play Mexican music. I think my daughter got such a kick out of walking into the house for dinner to Alexa cranking the Mexican tunes and me just having a blast cooking. I know my husband loved it, we had a blast dancing around the kitchen while I was cooking. We all have to make the most of our days, they are so precious.

I bought a jar of Mango Habanero seasoning when I was at the grocery store the other day. I knew I had to buy it to try and Cinco de Mayo seemed the perfect day to add this spice to our dinner. Once I tried some of the seasoning on my finger to test it for spiciness, I knew my daughter would find it too spicy. (She actually finds pepper spicy.) I had a lot of baby Bella mushrooms that I needed to use, so decided to use the seasoning on the mushrooms to add to my tacos. (Kylie also doesn’t love mushrooms, but in her defense I didn’t either at her age). This would ensure that I could taste this wonderful seasoning on my tacos, as well as add mushrooms to mine and my husband’s tacos as well.


I put two cups of sliced baby Bella mushrooms into a small skillet with 1 tablespoon of butter, the zest and juice of 1 lime, 1 teaspoon of kosher salt and 1/2 teaspoon of mango habanerno seasoning and let it sauté until the mushrooms were soft and glistening with the butter and seasoning. I found my mango habanero seasoning at Sprouts. If you can’t find it at your grocery store, I was able to find it on amazon where you can order the brand I used or one of the others they offer.


These mushrooms were so good, I wouldn’t hesitate to make mushroom tacos, using no chicken at all. They’d be perfect if you are looking for a vegetarian taco dinner.

Before sauteéing the mushrooms, I had marinated 2 pounds of skinless, boneless, thin chicken breasts. I zested 2 lemons and 2 limes over the chicken before seasoning them with kosher salt, pepper, dried oregano, cumin, garlic powder, and onion powder. I let the chicken sit in the marinade for about an hour before baking them at 400 degrees for 20 minutes. They were done once the internal temperature of the chicken had reached 165 degrees.

While the chicken was baking, I took the time to dice a fresh jalapeño, chop fresh cilantro, dice half a red onion, slice an avocado, and shred some pepper jack cheese. I also took this time to heat my corn tortillas over the gas burner on my stove.


Once the meat was done, I cut it into cubes after letting it rest on the cutting board for about 10 minutes.


I then built my tacos, starting with the chicken, adding to that the mushrooms and then my toppings. Once I added a small dollop of sour cream to my tacos, I sprinkled a little of the mango habanerno seasoning onto the sour cream for a little extra kick. These tacos were definitely a success in my book. We all loved them!








2 pounds thin sliced chicken breasts
zest and juice of 2 limes
zest and juice of 2 lemons
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder


1 tablespoon butter
2 cups baby Bella mushrooms, sliced
1 lime, zest and juice
1/2 teaspoon mango habanero seasoning
1 teaspoon kosher salt


corn tortillas
red onion
shredded pepper jack cheese
sour cream


  1. Place chicken in a dish to marinate and zest the limes and lemons over the chicken. Squeeze the juice of the limes and lemons onto the chicken. Sprinkle the kosher salt, pepper, dried oregano, cumin, garlic powder and onion powder onto the chicken and let it marinate for 45 minutes to an hour. Place the chicken onto a large sheet pan and place in a preheated 400 degree oven and bake for 20 minutes, until the chicken reaches an internal temperature of 165 degrees.
  2. In a medium sized skilled, place the sliced mushrooms topped with the zest and juice of the lime. Add the kosher salt and mango habanero seasoning and top with the butter. Let sauté about 5-7 minutes. Remove from heat and set aside.
  3. Once the chicken is done, cut into bite sized pieces.
  4. Heat your tortillas and build your tacos.


Until next time, Kris




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