Chipotle Chicken Tacos with Jicama Slaw on a wooden board with avocados, jalapeños and radishes.

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 on a wooden board with avocados, jalapeños and radishes.
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!

Chipotle Chicken Tacos on a wooden board served with Jicama Slaw.

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.

Using Thrive Culinary Algae Oil to make Jicama Slaw in a glass bowl.

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 for tacos in a black dish.

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.

Chipotle Chicken Tacos on a wooden board.

Chicken tacos on a wooden board.

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

tacos with chipotle chicken on a wooden tray.

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 on a wooden board with avocados, jalapeños and radishes.
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5 from 1 vote
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 589kcal

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

Calories: 589kcal | Carbohydrates: 30g | Protein: 54g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 655mg | Potassium: 1507mg | Fiber: 8g | Sugar: 15g | Vitamin A: 8768IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 3mg
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Comments

Recipe Rating




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  1. Angela Evans

    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.

    Reply
  2. Monica

    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!

    Reply
  3. howmate.com

    this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! :)

    Reply
  4. lindsay Cotter

    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?

    Reply
    • Liren Baker

      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!

      Reply
  5. Traci | Vanilla And Bean

    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.

    Reply
    • Liren Baker

      Thank you, Traci! You must try it! I just love how versatile algae oil is – it works beautifully in so many kinds of cooking!

      Reply
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