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Jicama Chicken Tacos

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"A lighter alternative to traditional soft tacos."

Serves It all depends on how much you want to cook...or share... | Prep Time 20 minutes | Cook Time 20-25 minutes

Why I Love This Recipe

I love tacos, but I do not like eating too many tortillas. This recipe allows me to have an alternative to tacos. The Jicama is light and very tasty when combined with the additional ingredients.

Ingredients You'll Need

Chicken Breasts or thighs (or vegan chicken chunks)
Sliced Red Bell Peppers
Diced Sweet Onions
Cilantro thinly chopped (garnish)
Cocktail Tomatoes cut in half
Diced Avocado
Jicama Tortillas (pre-cut at HEB Grocers)
Tablespoon of Butter (or oil of your choice)
Salt and Pepper
Chicken Fajita Seasoning (taco seasoning, Slap Ya Moma, or whatever seasoning your taste buds enjoy on chicken)
Anna's Addicting Salsa - Dat Red Stuff


Cook the chicken any way you like it. I prefer grilled, but if the weather sucks or you do not want to stand in front of the pit outside, cook them in the oven or on the stove. Whatever is convenient for you.

Saute onions and bell peppers with chicken fajita seasoning and butter (oil and taco seasoning is another great option) until caramelized and tender. Set aside.

Heat jicama tortillas in the same pan as the onions and bell peppers - be careful, jicama tortillas are fragile but a great alternative to bread. If eating alternatives for bread aren't your thing, use whatever tortillas you like. Heating them on the stove makes tortillas taste so much better!

Double or triple the jicama tortillas for density and then fill'er up! Add chicken, onions, bell peppers, avocado, and garnish with tomatoes and freshly chopped cilantro. Salt and Pepper to taste.

Pairs Well With

Top it with Anna's Addicting Salsa. In this image, I use 'Dat Red Stuff but any three flavors will be sure to amplify this light and tasty entree.

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