Chili Lime Tacos with Mango Salsa

This is a recipe from Mels. We like to have taco Tuesday at our house, and this was a really yummy addition to our rotation.

Chili Lime Chicken:
• 2-3 pounds boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice (from about 2-3 limes)
Mango Salsa:
• 1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
• 1/2 cup small diced red pepper
• 1/2 cup finely chopped red onion
• 1 jalapeno, seeds and membraned removed, finely diced
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• Pinch of salt and pepper
Avocado Cream Sauce:
• 2 avocados (pitted and flesh scooped out)
• 1/2 cup sour cream
• 2 tablespoon fresh lime juice (from about 2 limes)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
• Milk for consistency
Extras:
• Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas

1. For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.
2. For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
3. For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).
4. To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.