Email to Filus1217      

5* Fiesta Chicken Tacos w/ Mango & Jicama Salad

Source of Recipe

.
5* Fiesta Chicken Tacos w/ Mango & Jicama Salad

Adapted from Cooking Light - March 2009 - David Bonom,
Reviews rated this recipe 5 Stars!
Yield: 4 servings (serving size: 2 tacos)

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

Ingredients:
Salad:
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
1/8 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
1/8 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

Preparation:
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 1/8 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.

One 2-taco serving equals: Calories 320; Fat 6.4 g (Satfat 1.1 g, Monofat 3.2 g, Polyfat 1.3 g); Protein 30.4 g; Carbohydrate 36.1 g; Fiber 5.8 g; Cholesterol 66 mg; Sodium 327 mg