Fiesta Chicken Tacos with Mango and Jicama Salad

prep time:: 0 mins

Serving size: 0

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 lb. 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

directions

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.

notes

Try this with a side of chipotle refritos. Combine 1 tablespoon fresh lime juice, 1 teaspoon minced canned chipotle chile in adobo sauce, 1 (16-ounce) can refried beans, and 1 minced garlic clove in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Sprinkle with 2 teaspoons chopped fresh cilantro.

Source: Cooking Light