Recipe | Chicken Avocado and Mango Tacos (Sent in by Kirsten Corda)

Serving Size: 1 Taco. Per Serving: 295 Calories; 23 grams Carbohydrates; 5 grams Total Fat, 66 milligrams Cholesterol; 29 grams Protein; and, 13 grams Dietary Fiber. Note: Tacos are meant to be served cold. Ingredients:
  • 1 Ripe Avocado, Chopped
  • 1 Cup Chopped Ripe Mango
  • 1 Jalapeno Pepper, seeded and finely chopped
  • 1/2 Cup Chopped Jicama Juice of one Lime (2 TBSP) Salt and Pepper
  • 1/4 Cup Finely Chopped Cilantro
  • Tortillias (Recommended: Mission Carb Balance)
  • 1 1/2 Cups Cold Cooked, Cubed Chicken Breast. 
1. In a mixing bowl , combine the avocado, mango, jalapeno pep- per, jicama, and lime juice.
2. Season to taste with salt and pepper
3. Mix in the cilantro let stand for 20 minutes; then, add the cold chicken.
4. Then fill tortillas with about 1/3 cup of mixture.
Note: Tacos are meant to be served cold.
Dinner Tonight recipes and demonstration videos are created especially for busy families who want to eat healthy. They are available at According to, this is a healthy Tex-Mex recipe because it includes fruit (mango), vegetables (jicama), protein (chicken) and grains (high fiber tortilla).


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