GIVE TACO NIGHT A LITTLE SPICE!
Yes!! These were perfection! Holy cow. I will double the recipe from now on. Made exactly as written just added lime to the slaw.
– 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.
– In a deep sided sauté pan, heat the olive oil over low heat. Add the onion and garlic. 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.
– Heat the corn tortillas in a hot skillet. To serve, fill shells with chicken, top with jicama slaw cotija cheese, and enjoy.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...