Chipotle Chicken Tacos with Jicama Slaw
Give taco night a little spice and some extra crunch with these Chipotle Chicken Tacos with Jicama Slaw!
Chipotle Chicken Tacos with Jicama Slaw are a delicious way to give taco night a little spice and some extra crunch!
It’s raining tacos…
“What?” you ask?
If you’re familiar with the raining tacos song, then I apologize for reminding you, and if you haven’t, well, give it a listen — you must admit, it’s a little catchy! I guarantee this children’s song will be stuck in your brain for at least a week. I’m sorry. Sort of.
This little earworm, along with Taco Tuesday, comes once a week at our house, and when it does, my kids start singing.
Tacos are always a winner with my family, but as my kids get older, the requests become more particular. Crunchy tacos for my son, soft tacos for my daughter, and don’t get me started on all the toppings.
A dinner that is meant to be simple turns into quite an effort, simply because most of my time is spent chopping all the various accoutrements so we can customize our tacos to our liking.
And I get it, that’s part of the fun. But once in a while, I just want to streamline things — one kind of shell, one topping, one filling — bam, dinner is served.
Chipotle Chicken Tacos with Jicama Slaw
Corn taco tortillas are something we can all agree upon, and to further the compromise, a smokey, chipotle chicken filling is so simple, I can cook it up in less than half an hour, or if it’s a busy day, let a slow cooker do the work.
And for the topping, a crunchy jicama slaw adds freshness and brightness, bursting with so much flavor, even the tacos seem like they’re singing.
Simplicity and wholesome meals like this are what make my heart sing — and if it means my kids will be singing it’s raining tacos all day long, well, then I will too!
More Taco Recipes to Try
Spicy Fish Taco Bowls with Cabbage Slaw
Grilled Fish Tacos with Avocado-Cilantro Sauce
Chipotle-Spiced Sweet Potato Tacos
Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage
Taco Frittata
Baked Egg Taco Boats with Pulled Pork, Potatoes and Kale
Chipotle Chicken Tacos with Jicama Slaw
Ingredients
For the Jicama Slaw
- 2 cups julienned or shredded jicama about 1/2 pound
- 1 1/2 cups shredded carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced radishes
- 1 jalapeno thinly sliced
- 1/2 cup chopped cilantro
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
For the Chipotle Chicken Taco Filling
- 3 tablespoons olive oil
- 2 cups sliced yellow onion about 1 medium
- 2 cloves garlic minced
- 2 pounds boneless skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Kosher salt to taste
- Freshly ground black pepper
- 1 14.5 oz can diced tomato
- 3 tablespoons apple cider vinegar
- 1 teaspoon agave nectar
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 1 canned chipotle pepper to taste
For serving
- Corn tortillas
- Cotija cheese
Instructions
- In a medium, non-reactive bowl (glass works well), add the jicama, carrots, red onion, radishes, jalapeno, and cilantro and toss to combine. Add the vinegar, sugar, olive oil and salt, and toss until the vegetables are well coated. Cover and refrigerate while you make the taco filling.
- In a deep sided sauté pan, heat the olive oil over low heat. Add the onion and garlic. As the onion begins to wilt, season the chicken on all sides with cumin, coriander, salt and pepper. Raise the heat to medium-high, and nestle the chicken into the pan, letting it sear on both sides. Stir in the tomato, vinegar, agave nectar, paprika, sugar and chipotle pepper, bring it to a bubble, then lower heat to a simmer. Cover and let the chicken cook for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pan, slice it into strips, and return to the sauce, allowing it to coat on all sides.
- Heat the corn tortillas in a hot skillet. To serve, fill shells with chicken, top with jicama slaw cotija cheese, and enjoy.
Nutrition
Comments
COOKBOOK
Yes!! These were perfection! Holy cow. I will double the recipe from now on. Made exactly as written just added lime to the slaw.
I love hearing that, Tristan, thank you so much!!! Love the addition of lime!
I had never tried jicama before, but the slaw turned out fantastic! Highly recommend this recipe.
So glad you gave it a try and discovered how awesome jicama is! Thank you!!
These tacos are amazing and fresh, going to try this recipe really soon!!
Hope you enjoy it!
So happy to have landed on this recipe! So inspired from this and definitely trying it super soon!!
When I first saw that introduction picture, I knew I’d love this recipe. And I was right: I tried it yesterday and it was incredibly delicious. Thank you for posting it.
Angela, a very belated (but sincere) thank you for your comment! I’m so glad you enjoyed the taco recipe!
What gorgeous photos! Found some jicama for the first time ever in China after being here for six years. If only we had jalapeños ! Going to give this a try tonight!
I will go off my diet for this one it looks so good!!
this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! :)
These tacos are AMAZING! They are so fresh tasting!
It was love at first sight for me and these tacos – they look fabulous!
Aw, thanks, Laura! It was love at first bite for me ;)
The Chicken texture & color is beautiful! Its Saucy & tempting. Thanks for writing this.
Thank you so much, Supriya!
that thrive oil sounds perfect and light for tacos!! And yes, that song is stuck in my head now. LOL! thanks. Will you feed me?
Thrive oil is so awesome, Linsday – I know you’ll love it! And, um, sorry for the ear worm, LOL. I’ll feed you brownies to make it up to you!
I’m just hearing about algae oil and am excited to give it a go! That jicama slaw on tacos is genius! It’s perfect for cooling the spicy… I could faceplant into this, Liren. Seriously.
Thank you, Traci! You must try it! I just love how versatile algae oil is – it works beautifully in so many kinds of cooking!
So yummy Liren. Everything I like!
Thank you SO much, Mary! xo