Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

392 calories; fat 9.3g; saturated fat 1.2g; mono fat 4.2g; poly fat 2.3g; protein 42.4g; carbohydrates 33.1g; fiber 4.5g; cholesterol 99mg; iron 2.1mg; sodium 711mg; calcium 33mg.
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