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RaNdOm InGrEdIeNt- Jicama!
 Jicama, pronounced hicama, is a crispy, sweet, edible root that resembles a turnip in physical appearance. I came across this ingredient for the first time in a Pampered Chef recipe for Cool & Crunchy Chicken Tacos. This recipe really knocked my socks off for its tropical flavor and refreshing ingredients such as mango and avocado... YUM!  Cool & Crunchy Chicken Tacos Recipe 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) Prepare taco shells according to package directions; set aside. Shred lettuce using a large knife. Zest limes to measure 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper, if desired, in mixing bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well. Peel jicama and mango using a serrated or vegetable peeler. Slice jicama using into thin slices and then slice jicama and mango into 1/4-in.strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in a separatebowl and mix well. 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. Hope you enjoy these as much as we did!  related searches : Random
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