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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)
  1. Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Stainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.
  2. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well.
  3. 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.

Yield: 6 servings

Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tips: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.