Yucatan Chicken Jicama Tacos
The jicama tortillas steal the show on these zesty chicken tacos from H-E-B Cooking Connection. Chef Adrian shows you how! The avocado sauce adds a few carbs to the taco, but not many! With or out without the salsa they’re still really good!
Ingredients
Chicken Jicama Tacos:
- 2 HEB Natural Chicken Breasts
- 1 tbsp Adam’s Reserve Yucatan Rojo Rub
- 2 tbsp olive oil
- 1 package Jicama Tortillas
Creamy Avocado Salsa:
- 1 cup Greek Yogurt-plain
- 1 jar Cookwell & Company Tomatillo Salsa
- 1 avocado
- ½ cup cilantro
- ½ white onion
Instructions
For the Chicken Jicama Tacos:
- Heat Grill on medium high heat. Coat chicken with olive oil and seasoning. Grill for 6-8 minutes each side, turning every 3 minutes. Remove chicken from grill and allow to rest for 5 minutes.
- Heat a skillet on medium low heat, add 1 tsp olive oil and cook tortillas for about 30 seconds each side. Slice chicken and place in tortillas, top with any of your favorites such as pico de gallo.
For the Creamy Avocado Salsa:
- Combine all ingredients in blender and blend till creamy, season with salt and pepper to taste
Notes
Recipe courtesy of H-E-B Cooking Connection.
Tried this recipe?Let us know how it was!