Saturday, February 20, 2010

Chicken Tacos with Mango-Avocado Salsa

This salsa could be used on fish or chicken or just as a side. We loved it. It comes from Cooking Light.  A must have in your recipe file.  I love this salsa.  I make it often.
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 cicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup peeled avocado
1/2 cup chopped tomao
1/3 cup chopped onions
2 Tablespoons chopped freh cilantro
2 Tablespoons fresh lime juice
1 Tablespoon minced jalapeno pepper
8 (6-inch) corn tortillas
1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredints and 1/2 teaspoon salt. Rub over chicken. Place oil in pan and swirl to coat. Add chicken; cook 4 minutes on each side or until done. I used chicken tenders and 4 min. per side was about right. If you use he whole chicken breasts, I would assume it would need to cook longer. Remove chicken from pan and let stand 5 minutes. Cut into 1/4-inch slices.
2. While cicken cooks, combine mango and next 6 ingredients. Stir in remaing 1/4 teaspoon salt.
3. Heat tortilas accordng to pakage directions; top with chicken and salsa. Hope you enjoy it as much as we did. It is a definate repeat at our house.

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