Mango chicken tacos

This recipe was adapted from $5 dinners: Mango Chicken Lettuce Wraps. I made several changes to make this a little more "do-able" for our situation - GF, no grill, and cheap! *BIG GRIN*

If you could see me, you would know I am on my knees begging you to go make these. You won't regret it. Go!

INGREDIENTS:

- 3-4 boneless, skinless chicken breast halves
- 1 cup mango marinade (READ THE INGREDIENTS!!! PLEASE!! If you are not 100% sure...contact the company. I use Bronco Bob's Roasted Mango Chipotle Sauce. It is incredible! If you are NOT gluten-free...KC Masterpiece apparently makes a yummy one as well.)
- 1 large mango, diced
- 2 dashes of garlic powder (to taste)
- Salt and pepper (to taste)
- 1.5 TBL mango marinade

DIRECTIONS:

- Marinate chicken for a couple of hours (place in gallon-sized Ziploc bag, pour in the 1 cup of marinade, and set in refrigerator)
- Preheat oven to 350 degrees
- Place chicken in baking dish and pour marinade on top
- Cover the pan with foil and cook for approximately 40 minutes (every 10 minutes I took the chicken out and redistributed the sauce back over the chicken)
- Remove chicken from pan, dice, and place it back in the pan
- Cook for an additional 15-20 minutes

While chicken is cooking, create mango salsa:
- Combine diced mango, garlic powder, salt and pepper, and 1.5 TBL of mango marinade


I served the chicken on top of corn tortillas and topped the chicken with shredded lettuce, mango salsa, and black beans. I ate mine as lettuce wraps. YOU CHOOSE!


I'd like to point out that the response to these was: "Wow. This is restaurant caliber. Can I have three more?" Toot! Toot! :D