Cool and Crunchy Chicken Tacos

Let’s celebrate National Taco Day with an awesome Taco recipe.  I mean – who doesn’t love tacos??

Cool & Crunchy Chicken Tacos

• 12   hard yellow corn taco shells
• 1 small head romaine lettuce (about 2 cups/500 mL shredded)
• 1-2   limes, divided
• 1/2 cup (125 mL) mayonnaise
• 2 tsp (10 mL) ground cumin
• 1/4 tsp (1 mL) cayenne pepper (optional)
• 3 cups (750 mL) diced grilled chicken breasts
• 1/2 small jicama
• 1 small mango
• 1/2 cup (125 mL) loosely packed fresh cilantro
• 1/4 tsp (1 mL) salt
• 1   avocado, peeled and sliced (optional)

1

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

2

Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice inClassic Batter Bowl; mix well.

3

Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.