Google+
Dining By Debbie

Chicken Tacos with Jicama Slaw Recipe

chicken tacos with jicama slaw 1

Chef Aaron Ballard is one of my favorite instructors at Harmons Cooking School. At one of the classes he introduced us to Fish Tacos with Jicama Slaw. Let’s just say, you can’t eat just one!

I thought about making these for my grandchildren. I’m going to be honest. As much as I loved the Sea Bass I wasn’t about to experiment on children. So I save the Sea Bass when I cook for adults with a more refined palate.

By making just a few minor changes it has not only been kid friendly but budget friendly. Huge hit with the grandchildren. I have posted the original recipe also and hope you will try it.

Chicken Tacos with Jicama Slaw Recipe

Serves 6-8
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Main Dish Recipes, Salad Recipes
Misc Child Friendly

Ingredients

Chicken Tacos

  • 2lb chicken breasts cut in 1” pieces
  • 3 teaspoons chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • corn tortillas

Jicama Slaw

  • 1 Small jicama, peeled and finely shredded
  • 1/2 red bell pepper, sliced thin
  • 1lb bag readymade cole slaw mix
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons sugar
  • 1/2 cup olive oil
  • 1/4 cup finely chopped cilantro leaves
  • Salt and freshly ground black pepper

Directions

Chicken Tacos
Step 1
Combine all the ingredients except chicken into a small bowl. Mix to incorporate.
Step 2
Add the chicken and coat in the mixture.
Step 3
Warm the grill plate until it is very hot.
Add the chicken and cook until the chicken has been cooked through.
Jicama Slaw
Step 4
Place jicama, peppers, and cole slaw mix in a large bowl.
Step 5
Whisk together the lime juice, vinegar, sugar and oil in medium bowl. Season with salt and pepper to taste.
Step 6
Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Step 7
Warm tortilla add chicken and top with jicama slaw.

Fish Tacos 

by Chef Aaron Ballard

2 lbs. Sea Bass

3 Tsp. chili powder

2 Tbs. lime juice

2 Tbs. extra-virgin olive oil

1 Tsp. ground cumin

1 Tsp. garlic powder

1 Tsp. salt

½ Tsp. freshly ground pepper

corn tortillas

Combine all of the ingredients except the fish into a small bowl. Mix to incorporate. Add the fish and coat in the mixture. Warm the grill plate until it is very hot.

Add the fish and cook until the fish has been cooked through.

 

Jicama Slaw

1 small jicama, peeled and finely shredded

½ head radicchio, finely shredded

2 carrots, shredded

¼ cup freshly squeezed lime juice

1 Tbs. rice vinegar

2 Tbs. sugar

½ cup olive oil

¼ cup finely chopped cilantro leaves

Salt and freshly ground black pepper

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, sugar and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

Warm tortillas add chicken and top with jicama slaw.

Share

3 comments on Chicken Tacos with Jicama Slaw Recipe

  1. Sarah
    May 24, 2016 at 5:46 pm (1 year ago)

    Heading to the store to buy the ingredients to make these. Can’t wait!!

    Reply
  2. Lesa Riley
    May 14, 2016 at 10:58 pm (1 year ago)

    So delicious! I have had these twice this week and loved serving them for my family party!

    Reply
    • DiningByDebbie
      May 15, 2016 at 8:12 am (1 year ago)

      It was such a fun night. The girls are amazing!

      Reply

Leave a reply