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Posted: 01/19/2014

Easy Chicken Tacos with Mango and Jicama

Name: Easy Chicken Tacos with Mango and Jicama
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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

Total Time: 30 minutes 0 Reviews Jump to Recipe

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No more boring tacos! These Easy 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!

PIN IT FOR LATER!

We love anything Mexican-inspired at our house! From Green Chicken Enchiladas to Taco Salad, we love it all. And give us taco night any night of the week – especially when these Easy Chicken Tacos are involved!

Two Easy Chicken Tacos with Mango and Jicama

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!)

Ingredients

There are 2 components to these chicken tacos – the mango and jicama salad that goes on top, and the actual chicken tacos.

Mango and Jicama Salad

Jicama: Jicama is a root vegetable that is crisp and similar in flavor to an apple that is not very sweet. You peel the outside, then eat the inside of the vegetable. I love the crispness that it brings to these tacos.
Mango: The mango brings the sweetness. Make sure you choose a ripe mango for maximum flavor.
Red Onion: I like using a red onion here because it is not as strong as a white or yellow onion, and since this is eaten raw, you want the more mild onion.
Lime Juice: I highly suggest using fresh lime juice – it’s so much better than bottled.
Cilantro: If you don’t like cilantro, you can leave this out. And if you love it (like I do) you can add even more than the recipe calls for.
Sugar: There is just a small amount of sugar to balance the flavors, but you could leave this out if you want to.
Salt and Pepper: Always season to taste with salt and pepper.

Chicken Tacos

Oil: This is to cook the chicken and also the vegetables – I prefer olive oil or avocado oil, but vegetable or canola would work as well.
Chicken: I used boneless, skinless chicken breasts, but chicken thighs would be delicious.
Chili Powder & Cumin: These are for seasoning. Add in a pinch of cayenne for some extra heat, if desired.
Bell Pepper & Onion: You only want to cook these to crisp tender – they add great flavor and texture.
Tortillas: I used flour tortillas, but you could certainly use corn tortillas. If using corn, you’ll probably get more than 8 tacos.
Greens: I love using mixed greens here, but just shredded romaine would work, as well.

How to Make these Easy Chicken Tacos

SALAD: Combine the salad ingredients and let it sit while you make the tacos so that the flavors can combine and meld.

TACOS: Cook the chicken and season with the chili powder and the cumin. YOu want to brown the chicken – not cook it all the way through yet. Remove from the skillet, then cook the onion and pepper until crisp tender. Add the chicken back in and cook until cooked through.

ASSEMBLE: Place some of the greens down the center of each tortilla, followed by the chicken mixture and then top with the mango and jicama salad.

More Taco Recipes

Baja Fish Tacos
Black Bean Tacos
Fried Fish Tacos
Cheeseburger Tacos
Potato Tacos with Sausage

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