Chicken Tacos with Mango-Avocado Salsa

Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

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

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

October 2009