RaNdOm InGrEdIeNt- Jicama!


Jicama, pronounced hicama, is a crispy, sweet, edible root that resembles a turnip in physical appearance. I came across this ingredient for the first time in a Pampered Chef recipe for Cool & Crunchy Chicken Tacos. This recipe really knocked my socks off for its tropical flavor and refreshing ingredients such as mango and avocado... YUM! 

The Pampered Chef ®
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) 

Prepare taco shells according to package directions; set aside.
Shred lettuce using a large knife. Zest limes  to measure 1 tsp.
Juice limes to measure 3 tbsp.
Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper,
if desired, in mixing bowl; mix well.
Spoon about 1/3 cup of the sauce into resealable plastic bag;
twist to secure and set aside.
Add chicken to remaining sauce; mix well.

Peel jicama and mango using a serrated or vegetable peeler.
Slice jicama using into thin slices and then slice jicama and
mango into 1/4-in.strips. Chop cilantro.
Combine jicama, mango, cilantro, salt and remaining
juice in a separatebowl and mix well.

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.
    Hope you enjoy these as much as we did!


      Post a Comment