Fiesta Chicken Tacos with Mango Salad

These are supposed to be Fiesta Chicken Tacos with Mango and Jicama Salad, but since I didn’t have any jicama I made it without it. And they were really good!

Fiesta Chicken Tacos with Mango and Jicama Salad
Cooking Light

Salad:
3/4 cup (3-inch) julienne-cut peeled jicama (I left out)
1/2 cup sliced peeled ripe mango (I used a bit more)
1/4 cup sliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

Tacos:
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper (I used about half that)
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

4 servings
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