Chicken Tacos with Jicama-Clementine Slaw
Plantain Tortillas
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tsp salt-free organic Mexican seasoning
- ½ tsp salt
- 2 Tbsp avocado oil
- 1 small jicama, peeled and shredded
- 6 clementines, peeled and coarsely chopped
- ¼ cup chopped red onion
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 tsp raw honey
- Plantain Tortillas (recipe follows)
Instructions
- Pound chicken to ½-inch thickness; sprinkle chicken evenly with Mexican seasoning and salt.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat.
- Add half of chicken to pan; cook 4 to 5 minutes per side or until done.
- Remove from pan.
- Repeat procedure with remaining oil and chicken; thinly slice chicken.
- Combine jicama, clementines, red onion, cilantro, lime juice and honey; season with salt to taste.
- Spoon chicken in Plantain Tortillas; top with jicama slaw to serve.
Side Dish Ingredients
- 2 plantains
- 1 large egg
- 1 large egg white
- 1 Tbsp ghee
- ¼ tsp salt
- 1 green onion, finely chopped
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 400°F.
- Line 2 large baking sheets with parchment paper.
- Process plantains, egg, egg white, ghee and salt in a blender or food processor until smooth, scraping sides as needed.
- Stir green onion and cilantro into batter.
- For each tortilla, spoon 2 Tbsp batter onto prepared pan. Use a small spatula to smooth the batter and create a thin, round layer.
- Bake 8 minutes. Carefully flip tortillas; bake 4 minutes longer or until golden brown.
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