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| CHICKEN TACOS WITH MANGO-AVOCADO SALSA |
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 jalapeņo pepper 8 (6-inch) corn tortillas Directions: 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 jalapeņo); stir in remaining 1/4 teaspoon salt. 3. Heat tortillas according to package directions; top with chicken and salsa.
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