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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 8.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 43.4g
  • Carbohydrate: 33.1g
  • Fiber: 4.9g
  • Cholesterol: 99mg
  • Iron: 2.4mg
  • Sodium: 643mg
  • Calcium: 124mg

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. 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. 2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
  3. 3. Heat tortillas according to package directions; top with chicken and salsa.
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