Wednesday, March 24, 2010

COOL & CRUNCHY CHICKEN TACOS



12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups shredded)
1–2 limes, divided
½ cup mayonnaise
2 tsp ground cumin
¼ tsp cayenne pepper (optional)
3 cups diced grilled chicken breasts
½ small jicama
1 small mango
½ cup loosely packed fresh cilantro
¼ tsp salt
1 avocado, peeled and sliced (optional)

1 Prepare taco shells according to package directions; set aside. Shred lettuce. 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 Mixing 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.

2. Peel jicama and mango. Slice jicama. Slice jicama and mango into ¼-in. strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in a Bowl; mix well.

3. 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.

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