12 crispy yellow corn taco shells
1 small head romaine lettuce (about 2 cups, shredded)
1-2 limes, divided
1/2 cup mayonnaise
2 tsp cumin
1/4 tsp cayenne pepper (optional)
3 cups diced grilled chicken breasts
1/2 small jicama
1 small mango
1/2 cup loosely packed fresh cilantro
1/4 tsp salt
1 avocado, peeled and sliced (optional)
Prepare taco shells according to package directions; set aside.
Zest limes to measure 1 tsp. Juice limes to measure 3 Tbsp. Place zest, 1 Tbsp of the juice, mayonnaise, cumin and cayenne pepper, if desired in a bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.
Peel jicama and mango (PChef serrated peeler works well on tough skins like these). Slice jicama & mango into 1/4 inch strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in bowl; mix well.
Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.
The Pampered Chef Season’s Best, Summer 2010
I didn’t try the jicama “slaw” yet. I made this for my kids and their friends tonight and wasn’t sure how brave everyone would be. The chicken and sauce was a hit!
We did some tacos, but a couple of the kids had nachos. I just made them with chips and cheese and then added the chicken afterwards.
I used my Deep Covered Baker to cook my chicken with Southwest Seasoning and then my salad choppers to “shred” the chicken into bite size pieces.
I will make the sauce to have on hand. It will be great on tacos, but also a taco salad dressing or on sandwiches. It was great!