# What You’ll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - Juice of 1 lime
→ Mango Corn Salsa
10 - 1 ripe mango, diced
11 - 1 cup cooked corn kernels
12 - 1 small red bell pepper, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 small jalapeño, seeded and finely chopped
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper to taste
→ Assembly
18 - 8 small corn or flour tortillas, warmed
19 - 1/2 cup shredded red cabbage
20 - 1 avocado, sliced
21 - Lime wedges for serving
# How to Make It:
01 - In a mixing bowl, stir together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice. Coat chicken breasts evenly with the marinade and let sit for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
03 - In a medium bowl, combine diced mango, corn kernels, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix gently until just combined.
04 - Heat tortillas in a dry skillet or warm briefly in the microwave until pliable.
05 - Place sliced chicken onto each warmed tortilla. Top with mango corn salsa, shredded red cabbage, and sliced avocado. Serve accompanied by lime wedges.
