- Marinate the chicken breast with the Kikkoman® Teriyaki Marinade & Sauce.
- Take one of the mangoes and cut 2 halves off the pit and set aside. Peel the remaining mangoes and cut the halves off the pits as well.
- Skewer one of the unpeeled mango pieces onto the skewer so that the flat side sits flush against the cutting board and creates a sturdy base. Thread 2 pieces of marinated chicken breast onto the skewer, then follow with a piece of peeled mango. Top with a piece of butter and repeat the process until you get to the top of the skewer. Top with the second piece of unpeeled mango.
- In a medium Dutch oven, set the chicken-mango skewer upright and surround with the sliced peppers and onions.
- Place the Dutch oven onto a grill preheated to medium-high and cook, covered, until chicken is cooked through and the peppers and onions have cooked down, approximately 15 minutes. Remove from grill and slice the chicken and mango.
- Preheat the oven to 275°F and place the flour tortillas upside down through the grate of the oven rack and bake for about 15 minutes to make your own hard-shell tortillas.
- In a small bowl, stir the sour cream, lime zest and lime juice and season with salt.
- Serve the tacos by arranging sliced chicken and mango, peppers and onions, sliced avocado, and some lime crema in a taco shell.