1 lb boneless skinless chicken breast
2 Tbsp lime juice
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp red pepper flakes
8 corn tortillas
1 mango, peeled and chopped
1 jalapeño, seeded and finely chopped
1/2 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp lime juice
Salt and pepper, to taste
For more even cooking, pound chicken breast to an even thickness, about 3/4 to 1 in+ch thick.
Add chicken, lime juice, olive oil, garlic, and spices to a bowl. Toss to coat and allow to marinate while you prepare the salsa.
Mix all salsa ingredients together in a small bowl. Set aside.
Cook chicken over medium heat in a large skillet until done, about 6-7 minutes each side. Remove from heat, allow to rest 5 minutes and shred with a fork.
While chicken is resting, heat tortillas as per package instructions.
Serve shredded chicken with mango salsa on warm tortillas.