Rating: 4 stars
38 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 12
  • 5 star values: 18

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.

Recipe by Cooking Light October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 tortillas, 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 (through jalapeño); stir in remaining 1/4 teaspoon salt.

  • Heat tortillas according to package directions; top with chicken and salsa.

Nutrition Facts

379 calories; fat 8.2g; saturated fat 1.5g; mono fat 3.9g; poly fat 1.7g; protein 43.4g; carbohydrates 33.1g; fiber 4.9g; cholesterol 99mg; iron 2.4mg; sodium 643mg; calcium 124mg.
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