Chicken Tacos with Mango and Jicama

Name: Chicken Tacos with Mango and Jicama
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3/4 cup julienne-cut peeled jicama; 1/2 cup diced mango; 1 1/4 cup sliced red onion; 1 tablespoon fresh lime juice; 1 tablespoon finely chopped cilantro; 1/2 teaspoon sugar; 1/2 teaspoon salt; dash of black pepper; 2 tablespoons olive oil; 1 pound boneless, skinless chicken breast; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 cup sliced red bell pepper; 8 (6-inch) flour tortillas; 1 cup mixed salad greens

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
471 kcal
Course
Main Course
Cuisine
Mexican

Chicken Tacos with Mango and Jicama

Heidi Pena

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No more boring tacos! These Chicken Tacos with Mango and Jicama are easy, fast, and full of flavor. There are so many flavors and textures, you won’t believe that this is an easy weeknight dinner!

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Ingredients

Servings

3/4 cup julienne-cut peeled jicama
1/2 cup diced mango
1 1/4 cup sliced red onion divided
1 tablespoon fresh lime juice
1 tablespoon finely chopped cilantro
1/2 teaspoon sugar
1/2 teaspoon salt divided
dash of black pepper
2 tablespoons olive oil divided
1 pound boneless, skinless chicken breast cut into bite-sized chunks or into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup sliced red bell pepper
8 (6-inch) flour tortillas
1 cup mixed salad greens

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Instructions

In a medium bowl, combine the jicama, mango, 1/4 cup of the sliced red onion, lime juice, cilantro, sugar, 1/4 teaspoon of the salt, and the pepper. Let it sit until the tacos are ready, letting the flavors combine.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Sprinkle the chicken with the chili powder and cumin. Add the chicken to the hot skillet and cook until the chicken is browned and almost cooked through, about 3-4 minutes. Remove to a plate.
Add the remaining tablespoon of oil to the skillet. Add the pepper and the remaining onion. Cook until the vegetables are crisp-tender, 3-5 minutes. Season with the remaining salt, then return the chicken to the skillet and continue to cook until the chicken is cooked through, another 3-5 minutes.
Warm the tortillas. To serve, place about 2 tablespoons of the greens down the center of each tortilla. Top with 1/3 cup of the chicken, the 2 tablespoons of the mango and jicama salad.

Notes

slightly adapted from Cooking Light March 2009
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 2tacos Calories 471kcal (24%) Carbohydrates 52g (17%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Trans Fat 0g Cholesterol 55mg (18%) Sodium 797mg (33%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 471 kcal

% Daily Value*

Serving	2tacos
Calories	471kcal	24%
Carbohydrates	52g	17%
Protein	30g	60%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	7g	41%
Trans Fat	0g	0%
Cholesterol	55mg	18%
Sodium	797mg	33%
Fiber	5g	20%
Sugar	8g	16%