Chicken Tacos With Mango Jicama Salsa
These Tacos Are A Light, Healthy Dinner That Is Quick Enough To Throw Together On A Busy Weeknight. The Warm Spices Of The Chicken Are Balanced By The Refreshing Mango Jicama Salsa. If You Aren’t Familiar With Jicama, It Is Sold In The Produce Section Of Your Grocery Store And Looks Like A Large Round Potato. You Need To Peel Off The Skin Before Using. Jicama Is Sweet And Crisp, And Might Even Become One Of Your Favorite Vegetables To Eat Raw!
Ingredients
- ¾ Cup Frozen Chopped Mango
- ¾ Cup Peeled And Chopped Jicama
- 1 ¼ Cups Frozen Chopped Onions Divided
- 1 Teaspoon Granulated Sugar
- 1 Tablespoon Chopped Fresh Cilantro
- 1 Tablespoon Lime Juice
- ½ Teaspoon Kosher Salt Divided
- ¼ Teaspoon Ground Black Pepper Divided
- 1 22-Ounce Bag Frozen Fully Cooked Grilled Chicken Breast Strips
- 1 Cup Frozen Chopped Green Bell Peppers
- ¾ Teaspoon Chili Powder
- ¾ Teaspoon Ground Cumin
- 8 6″ Flour Tortillas
Instructions
- In A Medium Microwave-Safe Bowl, Microwave Mango At 20 Percent Power In 1-Minute Increments.
- Stir Between Each Increment.
- Depending On Your Microwave’s Wattage, It Will Take 4–5 Times To Thaw Mango.
- Chop Thawed Mango Into Smaller Pieces And Return To Bowl.
- Add Jicama, ¼ Cup Frozen Onions, Sugar, Cilantro, Lime Juice, ¼ Teaspoon Salt, And ⅛ Teaspoon Black Pepper.
- Mix Well And Set Aside.
- Heat A Large Nonstick Skillet Over High Heat.
- When Hot, Add Chicken, Green Peppers, Remaining 1 Cup Onions, Chili Powder, Cumin, Remaining ¼ Teaspoon Salt, And Remaining ⅛ Teaspoon Black Pepper.
- Cook Until Vegetables Soften And Chicken Is Hot, About 5 Minutes.
- Warm Tortillas In The Microwave For 30 Seconds, Then Assemble With The Chicken Mixture Topped With The Mango Salsa.
- Serve Immediately.
Nutritional Information
Calories: 218 kcal
