1. Begin by preparing the chicken. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
3. While the chicken is cooking, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, and lime juice. Toss gently to mix, and set aside to let the flavors meld together.
4. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
5. To assemble the tacos, place a few slices of chicken onto each tortilla, top with a generous spoonful of mango salsa, and add avocado slices. If desired, sprinkle with crumbled queso fresco for an extra layer of flavor.

These steps are a dance I learned in my grandmother’s kitchen, where every movement was filled with love and intention. Take your time, savor each step, and you’ll have a meal worth sharing.