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Fiesta Chicken Tacos with Mango and Jicama Salad

Fiesta Chicken Tacos with Mango and Jicama Salad
Photo: Randy Mayor; Styling: Jan Gautro
Yield

4 servings (serving size: 2 tacos)

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal.

Ingredients

  • Salad:
  • 3/4 cup (3-inch) julienne-cut peeled jicama
  • 1/2 cup sliced peeled ripe mango
  • 1/4 cup presliced red onion
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Dash of black pepper
  • Tacos:
  • 1 tablespoon olive oil, divided
  • 1 pound skinless, boneless chicken breast, cut into thin strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground chipotle chile pepper
  • 1 cup presliced red bell pepper
  • 1 cup presliced red onion
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1 cup mixed salad greens

Nutrition Information

  • calories 320
  • fat 6.4 g
  • satfat 1.1 g
  • monofat 3.2 g
  • polyfat 1.3 g
  • protein 30.4 g
  • carbohydrate 36.1 g
  • fiber 5.8 g
  • cholesterol 66 mg
  • iron 2.2 mg
  • sodium 471 mg
  • calcium 129 mg

How to Make It

  1. To prepare salad, combine first 8 ingredients.

    Preparing Mango
  2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

  3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

  4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Cook's Notes

Try this with a side of chipotle refritos.