Fiesta Chicken Tacos with Mango and Jicama Salad

Photo: Randy Mayor; Styling: Jan Gautro

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

 

 

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.4g
  • Carbohydrate: 36.1g
  • Fiber: 5.8g
  • Cholesterol: 66mg
  • Iron: 2.2mg
  • Sodium: 471mg
  • Calcium: 129mg

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

Preparation

  1. 1. To prepare salad, combine first 8 ingredients.
  2. 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. 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. 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.
Note:

Try this with a side of chipotle refritos.

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