Celebrate the end of summer with these deliciously spicy chicken tacos! You can leave the seeds in the jalapenos for an extra spicy kick, or take them out entirely if you like it a little more mild. Serve them with brown rice tortillas to keep the meal gluten-free.
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. ground red pepper
3/4 tsp. salt, divided
1 (6-oz.) skinless, boneless chicken breast halves
1 1/2 tsp. 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 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
1 Tbsp. mined jalapeno pepper
4 (8-inch) brown rice tortillas
1. Heat a nonstick skillet over medium-high heat. Combine first four ingredients; stir in 1/2 tsp. 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 six ingredients; stir in remaining 1/4 tsp. salt.
3. Warm tortillas; top evenly with chicken and salsa.
Makes 4 servings (1 tortilla, 1 chicken breast half and 1/2 cup salsa per person)
Recipe and photo from The Cooking Light Gluten-Free Cookbook