Cool & Crunchy Chicken Tacos for 6
12 hard yellow corn taco shells
2 cups shredded romaine lettuce
3 tblsp lime juice, divided (1-2 limes worth)
1 tsp lime zest
1/2 cup mayo
2 tsp ground cumin
3 cups diced, grilled chicken breasts (16-18 oz uncooked)
1/2 small jicama cut in 1/4" strips
1 small mango cut in 1/4" strips
1/2 cup fresh cilantro
1/4 tsp salt
1 avocado, peeled and sliced (optional)
1. Make sauce in medium mixing bowl by stirring 1 tblsp lime juice, mayo, lime zest and cumin together. Spoon approx 1/3 cup into resealable plastic bag; set aside. Add grilled chicken pieces to remaining sauce; mix well.
2. Combine jicama, mango, cilantro, salt and remaining lime juice in a mixing 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.