Ingredients
4
boneless skinless chicken breasts
1/3
cup lime juice
1/4
cup soy sauce
1/4
cup white wine
1
tablespoon olive oil
2
teaspoons chili powder
2
teaspoons cumin seed
2
teaspoons ground coriander
6
cloves garlic, finely chopped
1
tablespoon honey
1
mango, seed removed, peeled and diced
1/2
medium red onion, diced
1/2
medium red bell pepper, diced
1
small jalapeño chile, finely chopped
2
tablespoons chopped fresh cilantro
2
tablespoons lime juice
1
teaspoon salt
8
soft white or yellow corn tortillas (6 inch)
1
avocado, pitted, peeled and thinly sliced
Preparation
Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
Meanwhile, in small bowl, mix all salsa ingredients. Set aside.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.
Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.
