Creamy Cumin Chicken Tacos

• 1 whole Small Head Romaine Lettuce
• 1 whole Lime
• 1/4 cups Light Mayonnaise
• 1/4 cups Sour Cream
• 2 teaspoons Cumin
• 1 pinch Cayenne (optional)
• 18 ounces, weight (about 2 Large, Or 3 Cups Cooked And Diced) Chicken Breasts, Cooked And Diced (grill, Bake, Or Boil)
• 1/2 whole Small Jicama
• 1 whole Mango
• 1/2 cups Cilantro
• 1/2 teaspoons Salt, Divided
• Corn Taco Shells (OR, Tortilla Chips For Salad, OR Soft Tacos For Wraps)
• 1 whole Avocado, Peeled And Sliced

1. 1.
2. Prepare your chicken breasts by cooking them how you like.
3. Or use leftover chicken!
4. The easiest way for me is to boil them in a bit of water and salt while I prep the other ingredients.
5. 2.
6. Zest your lime to measure approximately 1 teaspoon zest.
7. Then, juice the limeyoull need approximately 3 tablespoons lime juice, total, divided.
8. 3.
9. Mix your mayo, sour cream, lime zest, HALF of your lime juice, cumin and cayenne, and 1/4 teaspoon salt.
10. Thats your sauce; set aside about 1/3 cup.
11. Mix the chicken (cooled and diced) in with the remaining, larger amount of sauce.
12. 4.
13. Peel and slice the jicama and mango into 1/4 inch-ish matchsticks.
14. Toss with chopped cilantro, remaining lime juice, and remaining 1/4 teaspoon salt.
15. 5.
16. Layer lettuce, chicken, and jicama mixture into your taco shell of choice (or plate, for a salad).
17. Top with avocado slices and drizzle with remaining sauce.

romaine lettuce, lime, light mayonnaise, sour cream, cumin, cayenne, weight, jicama, mango, cilantro, salt, taco, avocado

Taken from tastykitchen.com/recipes/main-courses/creamy-cumin-chicken-tacos/ (may not work)