JICAMA SALSA RECIPES RECIPES

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CHICKEN STREET TACOS WITH CORN-JICAMA SALSA RECIPE: HOW TO ...



Chicken Street Tacos with Corn-Jicama Salsa Recipe: How to ... image

Here’s a light, speedy meal you can enjoy anytime. Preparation is so simple—there’s nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! —Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 19

1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
GUACAMOLE:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 teaspoons lime juice
1/4 teaspoon salt
TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (6 inches), warmed

Steps:

  • For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts : Calories 465 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1351mg sodium, CarbohydrateContent 49g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 33g protein.

FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT



Flavorful Chicken Fajitas Recipe: How to Make It image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.

Nutrition Facts : Calories 369 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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CHICKEN STREET TACOS WITH CORN-JICAMA SALSA RECIPE: HOW TO ...
Here’s a light, speedy meal you can enjoy anytime. Preparation is so simple—there’s nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! —Priscilla Gilbert, Indian Harbour Beach, Florida
From tasteofhome.com
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 465 calories per serving
  • For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.
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