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Fiesta Chicken Tacos with Mango and Jicama Salad on Taste and Tell

Fiesta Chicken Tacos with Mango and Jicama Salad

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Chicken tacos are topped with a sweet and crunchy mango and jicama salad in this taco favorite.




  • 3/4 cup julienne-cut peeled jicama
  • 1/2 cup diced peeled ripe mango
  • 1/4 cup sliced 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


  • 2 tablespoons olive oil, divided
  • 1 pound skinless, boneless chicken breast, cut into thin strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup sliced red bell pepper
  • 1 cup sliced red onion
  • 1/4 teaspoon salt
  • 8 (6-inch) flour tortillas
  • 1 cup mixed salad greens


Make the salad:

  1. Combine all of the salad ingredients. Let sit until the tacos are ready.

Make the tacos:

  1. 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.
  2. 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.
  3. Warm the tortillas. To serve, place about 2 tablespoons of the greens down the center of each tortilla, topped with 1/3 cup of the chicken and about 2 tablespoons of the salad.

Recipe Notes:

slightly adapted from Cooking Light March 2009