Ok moving on to food. As many of you know I have been on this taco kick and so yesterday I decided to try another fun taco recipe. This recipe was from Cooking Light and it was for Chicken Tacos with Mango Avocado Salsa. Let me say that I am big mango fan and I am an even bigger avocado fan so you put the two together and you get a pretty happy Danah.

When I first read the recipe I was a little concerned that the tacos might be a tad bit on the boring side just because they only consisted of the salsa and the chicken. But the salsa is so flavorful and the chicken so well seasoned that boring was pretty much the last word that came to mind. I actually doubled the salsa recipe just so I could have extra for later...well that kind of backfired because I pretty much ate it by the spoonful as I cooked and so extra for later just wasn't a reality. 

The salsa is super easy to make. Chop the mango, avocado, tomato, onion, cilantro, lime juice and jalapeno. Mix together in a bow and add salt and DONE!!! Ready for you to snack on while you cook the chicken. 

The rub for the chicken was really good and although normally Cooking Light recipes are a tad bit on the bland side this was not one of those recipes. The rub consisted of garlic powder, paprika, onion powder, salt and ground red pepper. Evenly rub the spice mixture on both sides of the chicken and cook in a skillet with olive oil. The recipe does say to cook the chicken for 4 minutes on each side, but since I am raw chicken paranoid I honestly cooked it probably closer to 8 minutes per side. I did this because for some strange reason the thought of violent vomiting and horrendous food poisoning just doesn't sound like my idea of a good time. Call me crazy. 

Anyway this was a super easy recipe and it was really good! This is actually one that I would make again...yeah I know that we all know I will never make it again...but at least you know that its a good indicator of how good the recipe is. 

• 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

Preparation

1. 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. 2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
3. 3. Heat tortillas according to package directions; top with chicken and salsa.