Photo by Randy Mayor; Styling: Cindy Barr
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 jalapeño pepper
8 (6-inch) corn tortillas
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 jalapeño); stir in remaining 1/4 teaspoon salt.
3. Heat tortillas according to package directions; top with chicken and salsa.
Borrowed from Cooking Light, October 2009