I made these taco's for our Cinco De Mayo Celebration. Ok, it wasn't a celebration at all. We just ate tacos. BUT... these were good, so celebrate that. I LOVE jicama & mango, so when I saw this recipe over @ Tasty Kitchen, I knew I should try it. My husband loved them. I thought they were good, but I felt like they were missing something... I'll have to think about that.
Creamy Cumin Chicken Tacos
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
2 tsp. Cumin
Pinch of Cayenne Pepper
3 Cups Chicken, cooked & diced/shredded
1/2 of a Jicama
1/2 Cup Cilantro
1/2 tsp. Salt
Avocado, thinly sliced
Prepare your chicken however you like... I actually had to clear out some freezer space, so I roasted a whole chicken. It was perfect! You can cook your chicken however you like... grill, boil, bake. Whatever suits you, as long as you have enough meat to go around... and around.
Zest about 1 tsp. of the Lime. Juice them to make about 3 tablespoons worth of juice. Mix the mayo, sour cream, lime zest, cumin, cayenne, 1/4 tsp salt, and HALF of the lime juice together. This becomes your sauce. Set abut 1/4 cup of the sauce aside, and mix the remaining sauce with the shredded chicken. Set aside.
Peel and slice the jicama and mango into matchsticks. Toss with the chopped cilantro and the remaining lime juice and the 1/4th tsp. salt.
Layer the tacos with meat, jicama mixture, and sliced avocado, Top with a dollop of remaining sauce if desired.