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!

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Course Entrées

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.

Keyword Chef Adrian Perez, chicken, cooking connection, H-E-B, HEB, jicama, tacos, Yucatan Chicken Jicama Tacos

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