How to make Fiesta Chicken Tacos with Mango and Jicama Salad

Fiesta Chicken Tacos with mango and Jimaca Salad

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

Ingredients

• 3/4 cup (3-inch) julience-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 teaspoon 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 torlillas
• 1 cup mixed salad greens

Instruction

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle chichken evenly with chili powder, cumin and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pain. 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 tablespoon mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each torilla; fold over

Note:

Try this with a side of chipotle refritos.