Fiesta Chicken Tacos with Mango and Jicama Salad

The chicken was kind of boring even with the spices (not spicy much at all).  I also felt like it was a little dry.  CL has some really great soft taco recipes.  I think I'll stick with those.

Nice change on the taco.  With all the veggies it gets an extra star from me, but I feel the chicken needs a little extra layer of flavor, maybe some garlic.

My husband made these today for dinner and they are very good, will defiantly be something we make a lot!

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.

Loved these!! Little time consuming with all the chopping, but well worth effort! Doubled salad, used flour tortillas, and 2 chopped Chipolte Peppers in Adobo Sauce to chicken mixture instead of ground (already had them) and worked fine. We also topped with little sour cream. These were so lite and delicious!! GREAT summer meal!

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 :)

These tacos are AMAZING! They are so fresh tasting! I normally am not a fan of chicken tacos, but these are delicious! They are totally worth making...I promise...you won't regret it!

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.

Wonderful flavor and really easy to prepare

I made this for my family and it was very tasty. I have very picky eaters and even they enjoyed this dish. It's was quick and easy and the salsa was so very easy to make.

Only thing I changed is instead of the salad I made a mango based Pico de Galo. One seeded chopped tomatoe Fresh chopped cilantro One mango chopped 2 jalapeno peppers seeded and finely chopped 1 avocado chopped 1/2 cup finely chopped onion sprinkle with lemon juice and chili powder to taste.

I sometimes think we have rating inflation on this site. This was a good recipe, but not "outstanding". I liked that you can make the three components ahead of time (jicama-mango salsa, season chicken, onion+peppers) and then just cook it all up 10 minutes before dinner. I doubled the spices for the chicken and still didn't get any heat. It is also very prep-intensive. Slicing jicama, chicken breasts, mango, cilantro, and an onion isn't exactly quick and easy. However, the flavor is good. I will probably make again.

My husband and I both agree this is good, but not great.

Truly wonderful flavor...Perfect to cook on a Sunday and eat for the rest of the week.

My husband and I loved this recipe. I followed it exactly. Next time, I will spice up the chicken. And, I will use flour instead of corn tortillas. I served this with black beans.

These were really good! The mixture of flavors was superb! I did everything as the recipe specified except I marinated my chicken in buttermilk, salt and pepper beforehand to tenderize and moisturize the chicken. I would definitely serve this for company as the flavor combination was so unusual and delicious.

these were excellent! I agree that the salad is what makes the difference- the cool crunch of the jicama, sweetness of the mango and the zing of cilantro & lime is amazing with the chicken (I also added zucchini to the chicken & peppers to bump up the veggie count). I made the refritos too (we're not ones to pass up recipes calling for chipotle flavour!) and I did top them with 1 tsp grated light cheddar & 1 tsp fat-free sour cream as well as the cilantro- very yummy! this was a real winner around the table and the general agreement was that the taste is fresh and vibrant and the salad looks & smells incredible- since it's do-able even on weeknights (it took me 40 mins start-finish) i'll add this to the roster for nights when we're deperate to ditch the snow for south-of-the-border heat. The groceries are, after all, much cheaper than plane tix!

The thinly sliced chicken cooks quickly and is amazingly flavorful with only the chili powder and cumin. Just this part of the recipe can stand alone as an extremely quick but tasty meal. The addition of the jicama mango salad is what takes this to the next level. The combination of the warm chicken, onion and peppers with the cold, crispy, slightly sweet, freshness of the salad is so wonderful. Some of us ate this as tacos but others ate it separately. Either way, this recipe received rave reviews. (I substituted fresh orange slices for mango in a second salad for those who didn't care for mango. After dinner, I combined the leftovers from the two salads together - yummy.)