• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3/4 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon red pepper flakes
• 20 ounces (about) skinless, boneless chicken breast halves
• oil if cooking in skillet
• 1/2 lime, cut in wedges for serving – reserve other half for salsa
• 4 – 8 (8-inch) tortillas
• Sour cream and/or taco sauce for serving

Combine garlic powder, paprika, cumin, onion powder, black pepper, salt, cayenne and red pepper flakes.

Cut chicken breasts in half, horizontally, then rub the spice mixture over and into chicken. May be refrigerated up to overnight or frozen for later use.

Grill or pan-fry until done, two to three minutes per side depending on the size of the breasts. Rest five minutes. Cut into small chunks and place chicken in serving bowl, along with any accumulated juices.

Divide into tortillas, serve with Avocado Mango Salsa and lime wedges, sour cream and/or taco sauce if desired.

Avocado Mango Salsa:

• 2 tablespoons olive oil
• 1/2 to 1 minced jalapeno
• 1/2 lime, zested and juiced
• 1 tablespoon honey
• pinch of salt or to taste
• 1/2 diced peeled mango
• 1 avocado, diced
• 1 tomato, chopped or equivalent amount sliced cherry tomatoes
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh cilantro or parsley

In a medium-sized bowl, add oil and jalapeno. Mash roughly with the tines of a fork to release some of the natural oils in the jalapeno. Add the lime zest and juice, honey and pinch of salt and stir together.

Add the remaining ingredients and toss together. Refrigerate until ready to serve. Best served the same day.

from the kitchen of http://www.frugalhausfrau.com