Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal.
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
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
How to Make It
To prepare salad, combine first 8 ingredients.
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.
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.
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.
Just made the "Tacos" portion of the recipe. The seasoning on the chicken is outstanding. I also used flour tortillas (I don't like corn ones). For the salad greens I used spinach salad greens. GREAT recipe. Really easy and quick as well. I also like a very small amount of sour cream on each taco. Served w/a side of rice.
I loved this recipe. I didn't have jicama so I left it out and it was still delicious. I also think it's pretty easy...if the chopping is too much for some, buy pre chopped veggies and use chicken tenders and don't chop them. You could still put it together in less than a half hour.
I just made this for dinner and it is AWESOME! I added some smoked Paprika to the chicken and instead of fresh mango, I had to use some from a jar but I added much more than the recipe called for and it was great. It's light and we made fresh tortillas too :)
I would actually probably give this 3.5 stars. I made the recipe as stated, except I omitted the salad greens and I used a little sour cream on the tacos. The meal was tasty -- the jicama slaw especially so -- but it seemed to lack a little oomph. Next time I might try eating them on small flour tortillas. I served this meal with pinto beans with jalapeno and some cantaloupe.