Chicken Tacos with Mango Jicama Salsa

3 minutes
July 27, 2021
Carole Jones
It’s just wrong.  All the stores have their back to school stuff out already.  Around here, it began a few days after the 4th of July it and my kids just about started to cry right there in the aisle.  Let my poor children enjoy their summer while they still can.  No need for school to hang over their heads any sooner than necessary.
In my own attempt to calm their nerves, I promised them we would wait until the second week of August before we loaded up on all the needed supplies.  And with four kids in school this year, I might need to take out a home equity loan to pay for it all.
Chicken Tacos with Mango Jicama Salsa

These tacos are perfect to keep the summer celebration going strong.  Delicious, light and they taste just like a summer meal should.  Our meals will be ruled by soups and stews soon enough so whip these babies up and don’t give in to the retailers push to make summer end already!!!

Chicken Tacos with Mango Jicama Salsa
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Tacos with Mango Jicama Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These light and healthy chicken tacos are quick enough for a weeknight meal.  The salsa on top is made from fresh mango and crunchy sweet jicama!

  • Yield: 8 tacos



  • 2 Tb olive oil

  • 1 pound boneless, skinless chicken breasts cut into thin strips

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp chipotle chile powder

  • 1 C sliced red bell pepper

  • 1 C sliced red onion

  • 1/4 tsp salt

  • 8 (6 inch) tortillas


  • 3/4 C peeled jicama, julienned

  • 3/4 C mango, julienned

  • 1/4 C sliced red onion

  • 1 Tb fresh lime juice

  • 1 tsp sugar

  • 2 tsp chopped cilantro

  • 1/4 tsp salt

  • dash black pepper


  1. Prepare the salsa by combining all the ingredients in a medium bowl.  Set aside
  2. To prepare tacos, heat 1 Tb oil in a large skillet over high heat.  Sprinkle chicken evenly with chili powder, cumin and chipotle pepper.  Add chicken to hot pan and saute for 3 minutes.  Remove from pan.
  3. Add remaining 1 Tb oil to the pan and add pepper and onion.  Cook three minutes or until they just begin to tender.  Return chicken to the pan and cook for 2 minutes.  Sprinkle on the salt.
  4. To serve, heat tortillas according to package directions and add chicken mixture and salsa.  Add a generous squeeze of lime juice on top of each taco.
  • Author: Carole Jones


  • Serving Size: 1/8th
  • Calories: 189
  • Sugar: 5g
  • Sodium: 284g
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 35mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes