Post image for Chicken Tacos with Mango-Avocado 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. Recipe courtesy of the Cooking Light Gluten-Free Cookbook.


1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¼  teaspoon ground red pepper
¾ teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1½ teaspoons olive oil
½ cup diced peeled mango
½ cup diced peeled avocado
½ cup chopped tomato
⅓ cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
4 (8-inch) brown rice tortillas (such as Food for Life)


Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in ½ 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 ¼-inch-thick slices.

While chicken cooks, combine mango and next 6 ingredients; stir in remaining ¼  teaspoon salt.

Warm tortillas; top evenly with chicken and salsa. Yield: 4 servings (serving size: 1 tortilla, 1 chicken breast half, and ½ cup salsa).

CALORIES 392; FAT 9.3g (sat 1.2g, mono 4.2g, poly 2.3g); PROTEIN 42.4g; CARB 33.1g; FIBER 4.5g; CHOL 99mg; IRON 2.1mg; SODIUM 711mg; CALC 33mg


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