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Chicken Tacos with Mango-Avocado Salsa

Gluten free • Serves 4


6 oz Chicken breast, skinless boneless halves


1 Avocado
1 Cilantro, fresh
1 Garlic powder
1 Jalapeno pepper
1 Mango
1 Onion powder
1 Prechopped onion
1 Tomato


1 Lime juice, fresh

Baking & Spices

1 Paprika
1 Red pepper, ground
1 Salt

Oils & Vinegars

1 Olive oil

Bread & Baked Goods

6 inch Corn tortillas
  • Madison Conway

    chicken tacos with mango avocado salsa

  • Barbie

    Chicken Tacos with Mango-Avocado Salsa From Cooking Light 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. Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa) 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. 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.

  • Kelley

    Chicken Tacos with Mango-Avocado Salsa Recipe. Cooking Light.

  • Kelly Armstrong

    Chicken Mango Tacos

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