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.
Cooking Light OCTOBER 2009
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.
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