SRIRACHA SAUCE: Zest part of 1 lime to get about 1/2 teaspoon lime zest, and then juice 2 limes to get about 4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, sriracha, and white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
SLAW: Peel the mangos. Cut the two sides from the pit in the center and thinly slice those two sides. Thinly slice the green cabbage, and pack 2 cups full of the cabbage. Coarsely chop the cilantro, loosely measuring to get 1 cup. Very thinly slice 1/2 of a red onion, cut the carrots into matchsticks. Add all of these ingredients to a large bowl and toss with tongs.
TORTILLAS: Spray both sides of the tortillas with cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
PROTEIN: (See Note 1.) We use rotisserie chicken-- pull it from the bones and give it a quick shred or coarse chop. Warm through if needed (We often buy a hot rotisserie chicken right before making these, so no extra heating is required).
ASSEMBLE: Fill each charred tortilla with chicken, a generous spoonful of the slaw, and a nice drizzle of the sauce. Add additional cilantro, a squeeze of lime juice and sliced avocado to each taco, as desired.
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Notes
Note 1: Protein: We use chicken in this recipe, but feel free to substitute with about 3/4 pound of what you like best. Alternatively, grilled chicken would be delicious. Grilled shrimp, fish or steak would also be tasty. Whatever you like best!