Fiesta Chicken Tacos with Mango and Jicama Salad Recipe

Photo: Randy Mayor; Styling: Jan Gautro

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to tryFiesta Chicken Tacos with Mango and Jicama Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Fiesta Chicken Tacos with Mango and Jicama Salad.

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

Yield: 4 servings (serving size: 2 tacos)
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.

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

David Bonom, Cooking Light
MARCH 2009
 
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