Pre-heat oven to 325 degrees.
Warm the taco shells in the oven according to the package. Set aside until ready to use.
Place the Old El Paso Stand and Stuff Shells on a baking tray and set aside until ready to warm.
In a medium bowl, combine chicken breast, lime zest, lime juice, chili powder, cumin, black pepper, garlic powder, and salt.
Let marinate for at least 15 minutes to overnight, while you make the Pineapple Mango Salsa.
After chicken is marinated, in a large saute pan, over medium heat, add the canola oil. Add the marinated chicken and saute until golden brown about 8 minutes. Remove from pan and assemble tacos with the Pineapple Mango Salsa.
Prepare the Pineapple Mango Salsa
In a medium bowl, combine the pineapple, mango, yellow pepper, red onion, jalapeno, cilantro lime juice, garlic, salt, and pepper. Set aside until ready to assemble tacos.
Ready to serve the sauteed chicken with the pineapple mango salsa in the warmed Old El Paso Stand and Stuff Taco Shells
Optional toppings: sour cream