Street Tacos

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 348kcal

Ingredients

Grilled Chicken:

  • 2 tsp Canola oil
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 3 tbsp Lime juice
  • 3/4 lb Chicken breast boneless skinless butterflied (see notes

Jicama Slaw

  • 1 cup Jicama peeled and shredded
  • 1 tbsp Lime juice
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Fresh mint chopped
  • 1/4 cup Red bell pepper chopped fine
  • 2 tbsp Red onion chopped fine
  • 2 tsp Honey

Tacos

  • 12 Street Taco Shells 3 inch taco shells
  • 1/4 cup Pepper jack cheese shredded, or more if needed
US Customary - Metric

Instructions

  • For the chicken: In a bowl, whisk together oil, paprika, cumin, garlic powder, lime juice, salt, and pepper. Place the chicken breasts into the bowl and massage the marinade into the breasts. Let marinate for 20 minutes. Preheat grill or grill pan on medium heat. Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 2 - 3 minutes then dice small.
  • Rub one side of the taco shells with a very small amount of canola oil. Grill the shells on the oiled side until warmed and marked.
  • For the jicama: In a bowl mix together all of the ingredients. Season with salt and pepper to taste. Then set aside.
  • Assembling the tacos: Place the chicken on the taco shells, top with pepper jack cheese, and jicama slaw. Garnish with cilantro.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 348kcal | Carbohydrates: 44g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 176mg | Potassium: 591mg | Fiber: 7g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 2mg

Street Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 348 kcal

Ingredients
 
 

Grilled Chicken:

  • 2 tsp Canola oil
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 3 tbsp Lime juice
  • 3/4 lb Chicken breast boneless skinless butterflied (see notes

Jicama Slaw

  • 1 cup Jicama peeled and shredded
  • 1 tbsp Lime juice
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Fresh mint chopped
  • 1/4 cup Red bell pepper chopped fine
  • 2 tbsp Red onion chopped fine
  • 2 tsp Honey

Tacos

  • 12 Street Taco Shells 3 inch taco shells
  • 1/4 cup Pepper jack cheese shredded, or more if needed

Instructions
 

  • For the chicken: In a bowl, whisk together oil, paprika, cumin, garlic powder, lime juice, salt, and pepper. Place the chicken breasts into the bowl and massage the marinade into the breasts. Let marinate for 20 minutes. Preheat grill or grill pan on medium heat. Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 2 - 3 minutes then dice small.
  • Rub one side of the taco shells with a very small amount of canola oil. Grill the shells on the oiled side until warmed and marked.
  • For the jicama: In a bowl mix together all of the ingredients. Season with salt and pepper to taste. Then set aside.
  • Assembling the tacos: Place the chicken on the taco shells, top with pepper jack cheese, and jicama slaw. Garnish with cilantro.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 348kcalCarbohydrates: 44gProtein: 25gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 61mgSodium: 176mgPotassium: 591mgFiber: 7gSugar: 5gVitamin A: 655IUVitamin C: 26mgCalcium: 135mgIron: 2mg
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