Fiesta Chicken Tacos with Mango and Jicama Salad

By gvcathy

David Bonom, Cooking Light

MARCH 2009

Ingredients

• 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
• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.