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Chicken Street Tacos with Corn-Jicama Salsa

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
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    4 servings

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

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