12 - Hard yellow corn taco shells - Butter leaf lettuce for PCOS or a LC version
1 - small Head romaine lettuce (about 2cups or 500mL shredded)
1-2 -Limes, divided
1/2 Cup (125mL) - Mayonnaise
2 tsp (10mL) - ground cumin
1/4 tsp (1mL) Cayenne pepper (optional)
3 Cups (750 mL) - diced grilled chicken breasts
1/2 - small jicama
1 - small mango
1/2 Cup (125mL) - Loosely packed fresh cilantro
1/4 tsp (mL) - Salt
1 - Avocado, peeled and sliced (optional)
1 - Prepare taco shells according to package directions (Immediately here is the swap, use butter-leaf lettuce to make warps instead of hard corn taco shells), set aside. Shred lettuce. Zest Limes to measure 1 tsp (5mL). Juice limes to measure 3 Tbsp (45mL). Plase zest, 1 Tbsp (15mL) of the juice, mayonnaise, cumin and cayenne pepper, in mixing bowl, mix well. Spoon about 1/3 Cup (75mL) of the sauce into resealable plastic bag, twist to secure and set aside. Add chicken to remaining sauce, mix well.
2- Peel Jicama and Mango. Slice jicama into 1/4 in strips. (I like making more like salsa and just chopping it all into bits and pieces, not slices) Chop cilantro (if you are not a fan, skip this step and ingredient). Combine jicama, mango, cilantro, salt and remaining juice, mix well.
3- Place lettuce into taco shells (butter-leaf lettuce wraps). Top evenly with chicken mixture, jicama mixture, and avocado, if desired (which I always do). Trim corner of sauce-filled bag; drizzle over tacos.
yields: 6 servings.
Live well, and eat well.
Living with PCOS and eating Low Carb (LC) does not have to be tasteless, or a difficult way to adjust your recipes.
Sounds Yummy! Have you made them? Do you like them?
ReplyDeleteI have made them, and they are yummy!
ReplyDeleteI had left overs all week too!
I just made a whole chicken - what a great use of the meat! Must try these!
ReplyDeleteI love cooking and using whole chickens, you can get so much out of them, including stock after you've used up all the meat!
ReplyDeleteI thought this was a great summer time dinner.