GLUTEN-FREE Chicken Tacos w/Mango-Avocado Salsa

Serves 4 (serving size: 1 tortilla, 1 chicken breast half and 1/2 cup salsa)

For a milder salsa, remove the seeds from the jalapeno. The key to eating Gluten Free Tortillas or Wraps is to warm them.  Most of the products include directions for warming on the package.  For sure, all Gluten Free tortillas should be at room temperature before bending or folding.

“G-Free” is a euphemism or hybrid of the words Gluten & Free. Used in gluten-free circles & households everywhere, the term G-Free became more popular when TV personality Elisabeth Hasselbeck published her book “G-Free Diet.” The tortilla wraps below were rated by G-Free Foodies:  http://gfreefoodie.com/

Best Overall Tortilla/Wrap: Whole Grain Ivory Teff Wraps from Sonoma All Natural by La Tortilla Factory; These wraps are Dairy Free too,  find them in retail stores nationwide.

Best “Flour” Style Tortilla: Gluten Free-Wheat Free Toritlla by Maria and Ricardo’s Tortilla Factory.

Best Brown Rice Tortilla: A tie between the Whole Grain Brown Rice Tortilla from Food for Life and  Trader Joe’s Brown Rice Tortilla.

Best Soft Taco Size Tortillas: We like the flavor & texture of the Gluten Free Tortillas from French Meadow Bakery, and they’re Dairy & Peanut Free, too.

Ingredients

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 chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
4 (8-inch) brown rice tortillas (such as Food for Life)

Preparation

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; stir in remaining 1/4 teaspoon salt.

3. Warm tortillas; top evenly with chicken and salsa.

SHOPPING LIST

 garlic powder
 paprika
 onion powder
 ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
 olive oil
 mango
 avocado
 tomato
 onion
2 tablespoons chopped fresh cilantro
 lime juice
 jalapeno pepper
4 (8-inch) brown rice tortillas (such as Food for Life)
Source:  Cooking Light-chicken-tacos-

 

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