Dice the mango, chop the red onion, mince the jalapeño, and squeeze the fresh lime juice over everything. Toss with cilantro and a pinch of salt to make the mango salsa. Warm the corn tortillas on a dry skillet until they’re soft and lightly charred.
In a small skillet, heat the olive oil over medium heat. Add the diced onion and stir until translucent and golden brown. Add the ground turkey and break it apart as it browns. Add the chili powder, cumin, smoked paprika, and oregano. Pour the chicken broth over and bring to a simmer. Stir in half of the lime juice.
Add the diced mango and jalapeño to the skillet, and cook for another 1-2 minutes or until the mango starts to soften. Stir in the remaining lime juice, salt, and cilantro. Remove from heat and let the mango salsa cool slightly.
Warm the corn tortillas on a dry skillet until they’re soft and lightly charred. Divide the chicken evenly among the tortillas and top with the mango salsa, crumbled queso fresco, and a drizzle of Mexican crema. Finish with fresh cilantro and a wedge of lime. Serve immediately.
To prepare the chicken, season the breasts or thighs with salt and pepper. Lay the chicken breasts or thighs skin side down on a baking sheet. Brush the tops of the chicken pieces with olive oil. Bake at 425°F (220°C) for 12 minutes, or until the chicken is cooked through. You may need to rotate the baking sheet during cooking to ensure it browns evenly. Remove from the oven and let rest for 5 minutes before slicing into pieces.
Prepare the salsa by adding the diced mango, red onion, jalapeño, cilantro, lime juice, salt, and a pinch of sugar to a small bowl. Mix well until the mango is evenly coated in the salsa. Taste and adjust the seasoning if necessary.
To serve, place 2 chicken pieces on each tortilla and top with a generous spoonful of the salsa. Top with crumbled queso fresco and a drizzle of crema. Garnish with fresh cilantro and a wedge of lime. Serve immediately.