Fiesta Chicken Tacos with Mango and Jicama Salad

Fiesta Chicken Tacos with Mango and Jicama Salad Recipe
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

Nutritional 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

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. To prepare salad, combine first 8 ingredients.

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.

Note:

Try this with a side of chipotle refritos.

David Bonom,

Cooking Light

March 2009
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