Meanwhile make the chive pesto. Process the chives, pepitas, olive oil and lime juice to the bowl of a mini food processor until smooth but still with a little bit of texture.
Make the mango salsa by tossing together the diced mango, red onion, cilantro and green chile pepper with the lime juice. Season to taste with sea salt and refrigerate until ready to use.
Assemble your Tacos de Carnitas by placing some of the crisped up chicken carnitas on top of each tortilla, drizzle with the green chive pesto and a spoon of the mango salsa. Enjoy!