Fiesta Chicken Tacos with Mango and Jicama Salad

           Entrees, Intermediate, Recipes
Fiesta Chicken Tacos with Mango and Jicama Salad
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Ingredients:

Salad:

¾ cup jicama, peeled and julienned into 3-inch sticks

½ cup sliced peeled ripe mango

¼ cup pre-sliced red onion

1 Tablespoon fresh lime juice

½ teaspoon Agave

1 ½ teaspoon chopped fresh cilantro

Salt and black pepper to taste

½ jalapeno pepper, minced (optional)

Tacos:

1 Tablespoon olive oil, divided

1 pound skinless, boneless chicken breast, cut into thin strips

½ teaspoon chili powder

½ teaspoon ground cumin

Dash of ground chipotle chile pepper

½ red bell pepper, sliced

½ red onion, sliced

¼ teaspoon salt

1 Boston head lettuce

Directions:

To prepare salad, combine first 8 ingredients.

To prepare tacos, heat 1 teaspoon 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.

Heat remaining ½ teaspoon oil in pan. Add bell pepper and 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.

Arrange about 1/3 cup chicken mixture and about 2 tablespoons salad in each lettuce cups; fold and eat like a taco.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes

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