Street Tacos

Prep Time 10

Cook Time 20

Servings 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