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Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 tacosJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 tacos
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 tacos
Yield:
8 tacos
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscorn oil, divided1poundboneless, skinless chicken breasts, trimmed½mediumwhite onion, sliced1cupprepared mole sauce (see Tip)2tablespoonslime juice, plus lime wedges for serving2teaspoonshoney¼teaspoonground pepper⅛teaspoonsalt1cupjicama matchsticks1cupmango matchsticks¼teaspoonthinly sliced red onion2tablespoonschopped fresh cilantro8corn tortillas, warmed
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscorn oil, divided
1poundboneless, skinless chicken breasts, trimmed
½mediumwhite onion, sliced
1cupprepared mole sauce (see Tip)
2tablespoonslime juice, plus lime wedges for serving
2teaspoonshoney
¼teaspoonground pepper
⅛teaspoonsalt
1cupjicama matchsticks
1cupmango matchsticks
¼teaspoonthinly sliced red onion
2tablespoonschopped fresh cilantro
8corn tortillas, warmed
DirectionsHeat 1 tablespoon oil in a large saucepan over medium heat. Add chicken and cook, turning once, until browned on both sides, about 5 minutes. Add white onion and cook, stirring, for 1 minute. Stir in mole sauce. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.Meanwhile, combine the remaining 1 tablespoon oil, lime juice, honey, pepper and salt in a medium bowl. Add jicama, mango, red onion and cilantro; toss to combine.Shred the chicken and stir into the sauce. Serve the chicken mixture in tortillas with the slaw and lime wedges, if desired.TipsTip: Most mole sauce recipes call for a lot of ingredients and end up being a labor of love. We opt for a premade sauce to keep this dish fast. If your grocery store only carries mole paste, whisk 1/4 cup into 3/4 cup low-sodium chicken broth. To make this recipe gluten-free be sure to choose a gluten-free mole sauce (we like Frontera Classic Red Mole).Originally appeared: EatingWell Magazine, March 2020
Directions
Heat 1 tablespoon oil in a large saucepan over medium heat. Add chicken and cook, turning once, until browned on both sides, about 5 minutes. Add white onion and cook, stirring, for 1 minute. Stir in mole sauce. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.Meanwhile, combine the remaining 1 tablespoon oil, lime juice, honey, pepper and salt in a medium bowl. Add jicama, mango, red onion and cilantro; toss to combine.Shred the chicken and stir into the sauce. Serve the chicken mixture in tortillas with the slaw and lime wedges, if desired.TipsTip: Most mole sauce recipes call for a lot of ingredients and end up being a labor of love. We opt for a premade sauce to keep this dish fast. If your grocery store only carries mole paste, whisk 1/4 cup into 3/4 cup low-sodium chicken broth. To make this recipe gluten-free be sure to choose a gluten-free mole sauce (we like Frontera Classic Red Mole).
Heat 1 tablespoon oil in a large saucepan over medium heat. Add chicken and cook, turning once, until browned on both sides, about 5 minutes. Add white onion and cook, stirring, for 1 minute. Stir in mole sauce. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.
Meanwhile, combine the remaining 1 tablespoon oil, lime juice, honey, pepper and salt in a medium bowl. Add jicama, mango, red onion and cilantro; toss to combine.
Shred the chicken and stir into the sauce. Serve the chicken mixture in tortillas with the slaw and lime wedges, if desired.
Tips
Tip: Most mole sauce recipes call for a lot of ingredients and end up being a labor of love. We opt for a premade sauce to keep this dish fast. If your grocery store only carries mole paste, whisk 1/4 cup into 3/4 cup low-sodium chicken broth. To make this recipe gluten-free be sure to choose a gluten-free mole sauce (we like Frontera Classic Red Mole).
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)371Calories11gFat41gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
