Chipotle Chicken Tacos with Jicama Slaw

Serves 4 | Prep: 15 minutes | Cook: 30 minutes


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 Thrive Algae Oil
1/2 teaspoon kosher salt

For the Chipotle Chicken Taco Filling
3 tablespoons Thrive Algae 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 small chipotle pepper (to taste)

For serving
Corn tortillas
Cotija cheese


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, Thrive Algae Oil and salt, and toss until the vegetables are well coated. Cover and refrigerate while you make the taco filling.

In a deep sided saute pan, heat the Thrive Algae 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.

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