Chicken tacos are topped with a sweet and crunchy mango and jicama salad in this taco favorite.
Photo Updated September 2013
Originally published June 16, 2009 – I was doing some organizing on my computer and came across a folder of photos of old posts that I had updated. These tacos were in the bunch, and I just had to re-share them here today. These are one of my favorite tacos – there is something about that sweet and crunchy salad that tops these easy chicken tacos that is irresistible to me. If you’ve never tried jicama before, this is a great recipe to try. Make them for Taco Tuesday (or Taco Sunday, or Wednesday, or… you get the point!)
I’m usually about 2 months behind on my posting. So, most of what you see in June (besides the Cookbook of the Month posts) was actually made in April. I’m trying to catch up, but it just doesn’t seem to be working right now! Needless to say, some of the details and memories of the meals from 2 months ago fade. But not this one. I remember everything about these tacos, because they were so delicious!! I guess the tacos in and of themselves were just chicken tacos, but the mango and jicama salad on top really brought these tacos to a new level. The sweetness from the mango and the crunchiness from the jicama was such a great combination.
- ¾ cup julienne-cut peeled jicama
- ½ cup diced peeled ripe mango
- ¼ cup sliced red onion
- 1 tablespoon fresh lime juice
- ½ teaspoon sugar
- 1½ teaspoons chopped fresh cilantro
- ¼ teaspoon salt
- dash of black pepper
- 2 tablespoons olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into thin strips
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup sliced red bell pepper
- 1 cup sliced red onion
- ¼ teaspoon salt
- 8 (6-inch) flour tortillas
- 1 cup mixed salad greens
- Combine all of the salad ingredients. Let sit until the tacos are ready.
- Heat 1 tablespoon of 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 oil and cook until the chicken is browned and almost cooked, about 3 minutes. Remove to a plate.
- Add the remaining 1 tablespoon of olive oil to the same pan. Add in the bell pepper and onions. Cook until the vegetables are crisp tender, about 3 more minutes. Season with the salt. Return the chicken to the skillet and cook until the chicken is cooked through, another 2-3 minutes.
- Warm the tortillas. To serve, place about 2 tablespoons of the greens down the center of each tortilla, topped with ⅓ cup of the chicken and about 2 tablespoons of the salad.