Whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a large bowl.
Add the chicken breasts and turn them until evenly covered with marinade.
Cover and refrigerate for 20 minutes.
Cut the mango into ½-inch cubes, finely dice the red onion and jalapeño, and chop the cilantro.
Combine mango, onion, jalapeño, cilantro, lime juice, and salt. Fold gently and set aside.
Heat to medium-high, about 400–450°F (204–232°C).
Cook for about 5–7 minutes per side, or until the thickest part reaches 165°F (74°C).
Transfer it to a clean board and leave it untouched for 5 minutes.
Cut across the grain into ¼–½-inch strips.
Heat for about 20–30 seconds per side until soft and flexible.
Divide the sliced grilled chicken among the warm tortillas.
Spoon about 2 tablespoons over each taco, draining excess salsa liquid first.
Add fresh lime wedges on the side and enjoy while the chicken and tortillas are warm.
