Shredded Chicken Tacos with Mango Salsa

Look for crema, the Mexican version of sour cream, in Mexican markets or in the international departments of most supermarkets. You can also dilute the sour cream with 1/2 teaspoon of lime juice.
Put the chicken in a skillet and cover with water; bring to a boil over medium-high heat. Cook for 1 minute. Remove the pan from the heat; cover and let stand for 15 minutes or until the chicken is cooked through. Remove the chicken from the pan; cool slightly. Cut the chicken into strips. Combine 2 tablespoons of juice, oil, and 1/4 teaspoon of salt in a bowl. Add the chicken; stir to coat.Combine mango, tomatoes, cilantro and jalapeno in a small bowl. Add the remaining 1 tablespoon of juice and 1/4 teaspoon of salt.Heat the tortillas over medium-high heat directly on the hotplate or in a frying pan for about 15 seconds on each side or until they are lightly browned. Sprinkle the tortillas evenly with the chicken mixture, coleslaw, and mango mixture. Sprinkle each taco with about 1 teaspoon of cream.