These tacos were so easy to make, and really good – perfect for a weeknight meal. And the salsa was great – I’d even make it on it’s own to eat with tortilla chips.
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper (I used 1/8 teaspoon)
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 chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper (I removed seeds)
8 (6-inch) corn tortillas
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.