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 chopped onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon minced jalapeno pepper
• 4 (8-inch) brown rice tortillas (such as Food for Life)

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; stir in remaining 1/4 teaspoon salt.
3. Warm tortillas; top evenly with chicken and salsa.
4. Since gluten-free tortillas are stored in the refrigerator, they'll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they're soft and pliable. They're best when filled and eaten immediately after steaming.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

garlic, paprika, onion powder, ground red pepper, salt, skinless, olive oil, mango, avocado, tomato, onion, fresh cilantro, lime juice, jalapeno pepper, brown rice tortillas

Taken from www.myrecipes.com/recipe/chicken-tacos-mango-avocado (may not work)