Cool & Crunchy Chicken Tacos Recipe Video
Ingredients
| Yellow corn taco shells | 12 Medium, hard | |
| Romaine lettuce | 1 Small, shredded | |
| Lemon juice | 3 Tablespoon, divided | |
| Lemon | 1 Medium, zest | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Cumin | 2 Teaspoon, grounded | |
| Cayenne pepper | 1 Teaspoon (optional) | |
| Grilled chicken breasts | 3 Cup (48 tbs), diced | |
| Jicama | 1 Small | |
| Mango | 1 Small | |
| Fresh cilantro | 1 Cup (16 tbs), loosely packed | |
| Avocado | 1 Medium, peeled and sliced (optional) | |
| Salt | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 850 Calories from Fat 492
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 76.2 mg25.4%
Sodium 1447.9 mg60.3%
Total Carbohydrates 65 g21.7%
Dietary Fiber 14.4 g57.8%
Sugars 7 g
Protein 29 g58.3%
Vitamin A 51.2% Vitamin C 74%
Calcium 46.5% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
1. Shred lettuce leaves.
2. In a pan pour some lemon juice, place zest of one lemon, mayonnaise, cumin and cayenne pepper; mix well.
3. Mix chicken in the sauce.
4. Peel jicama and mango and slice. Chop cilantro.
5. Combine jicama, mango, cilantro, salt and remaining lemon juice.
MAKING
6. Place lettuce into taco shells.
7. Top evenly with chicken mixture, jicama mixture and avocado.
SERVING
8. Dress with remaining sauce and serve.
Chef
