Chicken Tacos with Mango-Avocado Salsa

Makes 4 Servings (2 tortillas, 1 chicken breast half and 1/2 cup salsa

379 Calories
8.2 grams Fat
43.4 grams Protein
33.1 grams Carbs
4.9 grams Fiber

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 jalepeno pepper
8 (6 inch) corn tortillas

Heat a nonstick skillet over medium high heat. Combine first four 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.

While chicken cooks, combine mango and next six ingredients (through jalapeno); stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and salsa.