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Chicken Tacos with Mango-Avocado Salsa

Chicken Tacos with Mango-Avocado Salsa
Photo: Randy Mayor; Styling: Cindy Barr
Total time 20 mins
Yield

4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)

Your family will thank you when these chicken tacos hit the table. We left the seeds in the jalapeño for a spicy kick; omit them if you prefer a mild salsa.

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground red pepper
  • 3/4 teaspoon salt, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/2 teaspoons olive oil
  • 1/2 cup diced peeled mango
  • 1/2 cup diced peeled avocado
  • 1/2 cup chopped tomato
  • 1/3 cup prechopped onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced jalapeño pepper
  • 8 (6-inch) corn tortillas

Nutrition Information

  • calories 379
  • fat 8.2 g
  • satfat 1.5 g
  • monofat 3.9 g
  • polyfat 1.7 g
  • protein 43.4 g
  • carbohydrate 33.1 g
  • fiber 4.9 g
  • cholesterol 99 mg
  • iron 2.4 mg
  • sodium 643 mg
  • calcium 124 mg

How to Make It

  1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

    Chef's Knife
    Photo: Oxmoor House
  2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

  3. Heat tortillas according to package directions; top with chicken and salsa.