Chicken Tacos with Mango and Jicama

No more boring tacos! These Chicken Tacos with Mango and Jicama are easy, fast, and full of flavor. There are so many flavors and textures, you won’t believe that this is an easy weeknight dinner!

We love anything Mexican-inspired at our house! From Green Chicken Enchiladas to Taco Salad, we love it all. And give us taco night any night of the week – especially when these Easy Chicken Tacos are involved!

These are one of my favorite tacos – there is something about that sweet and crunchy salad that tops these easy chicken tacos that is irresistible to me. If you’ve never tried jicama before, this is a great recipe to try. Make them for Taco Tuesday (or Taco Sunday, or Wednesday, or… you get the point!)

Ingredients

There are 2 components to these chicken tacos – the mango and jicama salad that goes on top, and the actual chicken tacos.

Mango and Jicama Salad

• Jicama: Jicama is a root vegetable that is crisp and similar in flavor to an apple that is not very sweet. You peel the outside, then eat the inside of the vegetable. I love the crispness that it brings to these tacos.
• Mango: The mango brings the sweetness. Make sure you choose a ripe mango for maximum flavor.
• Red Onion: I like using a red onion here because it is not as strong as a white or yellow onion, and since this is eaten raw, you want the more mild onion.
• Lime Juice: I highly suggest using fresh lime juice – it’s so much better than bottled.
• Cilantro: If you don’t like cilantro, you can leave this out. And if you love it (like I do) you can add even more than the recipe calls for.
• Sugar: There is just a small amount of sugar to balance the flavors, but you could leave this out if you want to.
• Salt and Pepper: Always season to taste with salt and pepper.

Chicken Tacos

• Oil: This is to cook the chicken and also the vegetables – I prefer olive oil or avocado oil, but vegetable or canola would work as well.
• Chicken: I used boneless, skinless chicken breasts, but chicken thighs would be delicious.
• Chili Powder & Cumin: These are for seasoning. Add in a pinch of cayenne for some extra heat, if desired.
• Bell Pepper & Onion: You only want to cook these to crisp tender – they add great flavor and texture.
• Tortillas: I used flour tortillas, but you could certainly use corn tortillas. If using corn, you’ll probably get more than 8 tacos.
• Greens: I love using mixed greens here, but just shredded romaine would work, as well.

How to Make these Easy Chicken Tacos

SALAD: Combine the salad ingredients and let it sit while you make the tacos so that the flavors can combine and meld.

TACOS: Cook the chicken and season with the chili powder and the cumin. YOu want to brown the chicken – not cook it all the way through yet. Remove from the skillet, then cook the onion and pepper until crisp tender. Add the chicken back in and cook until cooked through.

ASSEMBLE: Place some of the greens down the center of each tortilla, followed by the chicken mixture and then top with the mango and jicama salad.

More Taco Recipes

Baja Fish Tacos
Black Bean Tacos
Fried Fish Tacos
Cheeseburger Tacos
Potato Tacos with Sausage

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Chicken Tacos with Mango and Jicama

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican

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No more boring tacos! These Chicken Tacos with Mango and Jicama are easy, fast, and full of flavor. There are so many flavors and textures, you won’t believe that this is an easy weeknight dinner!

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Ingredients

• ▢ 3/4 cup julienne-cut peeled jicama
• ▢ 1/2 cup diced mango
• ▢ 1 1/4 cup sliced red onion divided
• ▢ 1 tablespoon fresh lime juice
• ▢ 1 tablespoon finely chopped cilantro
• ▢ 1/2 teaspoon sugar
• ▢ 1/2 teaspoon salt divided
• ▢ Dash of black pepper
• ▢ 2 tablespoons olive oil divided
• ▢ 1 pound boneless, skinless chicken breast cut into bite-sized chunks or into thin strips
• ▢ 1/2 teaspoon chili powder
• ▢ 1/2 teaspoon ground cumin
• ▢ 1 cup sliced red bell pepper
• ▢ 8 (6-inch) flour tortillas
• ▢ 1 cup mixed salad greens

Instructions

• In a medium bowl, combine the jicama, mango, 1/4 cup of the sliced red onion, lime juice, cilantro, sugar, 1/4 teaspoon of the salt, and the pepper. Let it sit until the tacos are ready, letting the flavors combine.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. 
• Sprinkle the chicken with the chili powder and cumin. Add the chicken to the hot skillet and cook until the chicken is browned and almost cooked through, about 3-4 minutes. Remove to a plate.
• Add the remaining tablespoon of oil to the skillet. Add the pepper and the remaining onion. Cook until the vegetables are crisp-tender, 3-5 minutes. Season with the remaining salt, then return the chicken to the skillet and continue to cook until the chicken is cooked through, another 3-5 minutes.
• Warm the tortillas. To serve, place about 2 tablespoons of the greens down the center of each tortilla. Top with 1/3 cup of the chicken, the 2 tablespoons of the mango and jicama salad.

Recipe Notes:

slightly adapted from Cooking Light March 2009

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 2tacos, Calories: 471kcal (24%), Carbohydrates: 52g (17%), Protein: 30g (60%), Fat: 17g (26%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 7g, Cholesterol: 55mg (18%), Sodium: 797mg (35%), Fiber: 5g (21%), Sugar: 8g (9%)

Keywords: easy chicken taco