Chicken Tacos with Mango & Avocado Salsa

Salsa ingredients 

1 mango, peeled and diced 

1 avocado, peeled and diced  

1/4 red onion, finely diced 

4-5 tbsp coriander leaves, chopped 

Juice of 1 lime 

Chicken taco ingredients 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp smoked paprika 

1 tsp garlic powder 

1 tsp ground cumin 

500g chicken tenderloins  

1 tbsp olive oil 

1 packet of 10 mini tortillas 

Baby spinach 

Sour cream and Jalapeño peppers (to serve, optional) 

Method

1. Combine salsa ingredients in a bowl and set aside.  
2. Combine the salt, pepper, paprika, garlic powder and ground cumin in a small bowl. 
3. Sprinkle the spice mix all over the chicken tenderloins. 
4. Heat a frypan over medium heat, add a little oil and cook the chicken tenderloins in two batches for about 4 minutes on each side (clean the pan in between batches to avoid burning the spice remnants). 
5. Set the chicken aside to rest for a few minutes, then slice. 
6. To assemble, warm the tortillas in the microwave for 30 seconds then place some baby spinach leaves in each tortilla, followed by a few chicken slices, then top with mango salsa.  
7. Serve as is, or drizzle with sour cream and add sliced jalapeño peppers if you like a bit of heat.    

Makes up to 10 mini tortillas

Two more quick, light, and fresh chicken recipes 

Satay Chicken Salad Cups 

Kaffir Lime Chicken with Mango Salad

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