Directions

1. Combine the chicken with the pepper(s), sauce and 1/2 tsp each of salt and pepper in a mixing bowl. Mix well using clean hands or a spoon, making sure each piece of chicken is well-coated. Set aside.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and garlic and cook for one minute, stirring occasionally. Add chicken and cook for for 7-8 minutes, stirring occasionally. Check a piece of chicken to make sure it's fully cooked through. Turn heat down to low to keep chicken mixture warm.
3. Toss together the diced onion, mango, cilantro leaves, lime juice and salt and pepper to taste. Set aside.
4. Heat a dry grill pan or large frying pan over high heat and lightly grill the tortillas on each side. Remove from heat and set aside.
5. To assemble tacos, place about 1/4 cup chicken mixture in a tortilla and top with the fresh mango salsa. Serve immediately.
6. Hint: leftovers work well as a brown bag lunch. Simply wrap a few tortillas in foil and pack some of the chicken mixture in a thermos or other heat-safe container and assemble your tacos on the go.