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Home Dishes & Beverages Tacos Chicken Tacos

Chicken Street Tacos with Corn-Jicama Salsa

Name: Chicken Street Tacos with Corn-Jicama Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 15 min.

Makes

4 servings

Updated: Jun. 27, 2023

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

Chicken Street Tacos with Corn-Jicama Salsa Recipe photo by Taste of Home

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Ingredients

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

Directions

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 lightly greased nonstick skillet, saute chicken until no longer pink.
Spread each tortilla with 2 tablespoons guacamole; top with chicken and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts

2 tacos: 465 calories, 16g fat (2g saturated fat), 63mg cholesterol, 1351mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 33g protein.

Chicken Street Tacos with Corn-Jicama Salsa

Ingredients

Directions

Nutrition Facts

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