For the chicken-bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts, cover pot with a fitted lid and remove from heat. Allow chicken to cook for approximately 30 minutes. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers). Set aside or store in the refrigerator for later use.

(note: shredded rotisserie chicken would be a fantastic and super easy alternative if you don't have time to boil chicken before dinnertime)

For the Slaw- In a large salad bowl combine the chopped mango, cabbage, carrots, green onion, cilantro and lime juice. Toss to combine.

For the Sriracha Mayo- in a medium bowl whisk together the mayo, Sriracha, lime juice, sugar and garlic powder. Season with salt and/or additional Sriracha to taste. Store in an airtight container in the refrigerator until ready to eat.

Build your tacos- Top each flour tortilla with the mango cabbage slaw, shredded chicken, Sriracha mayo and avocado. Add additional Sriracha if you really like it hot (me me!!).