Photo: Oxmoor House
4 servings (serving size: 1 tortilla, 1 chicken breast half, and 1/2 cup salsa)

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

How to Make It

Step 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.

Step 2

While chicken cooks, combine mango and next 6 ingredients; stir in remaining 1/4 teaspoon salt.

Step 3

Warm tortillas; top evenly with chicken and salsa.

Chef's Notes

Since gluten-free tortillas are stored in the refrigerator, they'll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they're soft and pliable. They're best when filled and eaten immediately after steaming.

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Cooking Light Gluten-Free Cookbook

Ratings & Reviews

Elizabethcook's Review

June 09, 2014
Wonderful and so tasty! Will make again - we devoured it. Salsa adds a special touch and blends so well. Used an Artisan corn and wheat tortilla from Sprouts. Yummy!

LinMullins28's Review

May 23, 2013
SO GOOD!! Simple, too!! Ate left over salsa with chips. Will make again!!

jaguar28's Review

March 29, 2012

mrsmillionaire's Review

March 03, 2012
OUTSTANDING!!! If I could give this recipe 10 stars I would! Everyone is a picky eater in my family, but everyone came back for seconds and thirds lol. This taco recipe is better than any other taco I've tasted... EVER. I will most defintley be making this for years to come.