Juice from 1 fresh orange
Juice from 1 fresh lime, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
4 boneless, skinless chicken breast halves
2 mangoes, peeled and diced
½ cup finely chopped red onion
½ cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and minced
pinch of salt
8 to 10 small corn tortillas
1 cup shredded Monterey Jack or crumbled Queso Fresco cheese
sour cream (optional)
In a large resealable plastic bag, combine the orange juice, juice from half the lime, garlic powder and cumin. Add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes or up to 24 hours.
For salsa, in a small bowl, combine the mangoes, onion, cilantro, jalapeno pepper, pinch of salt and remaining lime juice. Cover and chill until serving.
Drain and discard marinade. Grill chicken for 5-7 minutes on each side or until juices run clear. Cut into thin strips.
In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each tortilla with a few slices of chicken, mango salsa, cheese and sour cream.