Cool & Crunchy Chicken Tacos Ingredients: 12 hard yellow corn taco shells 1 small head romaine lettuce (about 2 cups/500 mL shredded) 1-2 limes, divided 1/2 cup (125 mL) mayonnaise 2 tsp (10 mL) ground cumin 1/4 tsp (1 mL) cayenne pepper (optional) 3 cups (750 mL) diced grilled chicken breasts 1/2 small jicama 1 small mango 1/2 cup (125 mL) loosely packed fresh cilantro 1/4 tsp (1 mL) salt 1 avocado, peeled and sliced (optional) Directions: Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Stainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. 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. Yield: 6 servings Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g
Posted on: Tue, 18 Jun 2013 11:55:06 +0000
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