Chicken Street Tacos with Corn-Jicama Salsa
Next up on our tour of Mexico, we’re heading to Mexico City for lunch to enjoy some delicious Chicken Street Tacos with Corn-Jicama Salsa!
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Servings: 4
1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tbsps minced fresh cilantro
1 tbsp lime juice
1/4 tsp ground cumin
1/4 tsp salt
Guacamole:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 tsps lime juice
1/4 tsp salt
Tacos:
2 tsps chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1 lb 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.
