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COOL & CRUNCHY CHICKEN TACOS

Refreshing jicama and mango pair beautifully with the warm flavor of the cumin sauce, making these tacos true standouts.

 

COOL & CRUNCHY CHICKEN TACOS

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By: Adapted from The Pampered Chef
Servings
6

Ingredients

  • 12 hard yellow corn taco shells
  • 1 small head romaine lettuce (about 2 cups/500 mL shredded)
  • 1-2 limes, divided
  • 1/2 cup mayonnaise (I prefer to use Greek yogurt)
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups diced grilled chicken breasts
  • 1/2 small jicama
  • 1 small mango
  • 1/2 cup loosely packed fresh cilantro
  • 1/4 tsp salt
  • 1 avocado, peeled and sliced (optional)

Instructions

Directions

  1. Prepare taco shells according to package directions; set aside. Shred lettuce. Zest limes to measure 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise (or Greek yogurt), cumin and cayenne pepper, if desired, in mixing bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.

  2. Peel jicama and mango. Slice jicama and mango into 1/4-in. strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice; mix well.

  3. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Recipe Notes

I prefer to dice the mango and jicama rather than cutting into strips.

The chicken mixture and mango salsa can be used to top shredded lettuce for a fantastic salad instead of using taco shells.

Yield:
6  servings of 2 tacos, excluding optional ingredients

Nutrients per serving:
Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

 

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