| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tex-Mex |
Tex-mex, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
4-oz skinned and boned chicken breast halves |
| 1 |
tb |
Tex-Mex spice mix |
|
|
Vegetable cooking spray |
| 1 |
c |
Chopped mango (1 medium mango) |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped sweet red pepper |
| 1/2 |
c |
Chopped jicama |
| 1 |
tb |
Chopped fresh cilantro |
|
|
Spicy southwestern dressing |
| 4 |
|
10-inch flour tortillas |
| 6 |
c |
Shredded bibb lettuce |
| 3 |
tb |
Chili powder |
| 2 |
tb |
Ground cumin |
| 1 |
tb |
Ground black pepper |
| 1 |
tb |
Salt |
| 1 |
tb |
Garlic powder |
| 1 1/2 |
ts |
Ground red pepper |
| 1 |
tb |
Tex-Mex Spice Mix |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Water |
| 1 |
ts |
Sugar |
INSTRUCTIONS
TEX-MEX SPICE MIX
SPICY SOUTHWESTERN DRESSING
Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.
Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 4-5 mins on each side. Chill.
Chop chicken and place in a medium bowl. Add mango and next 4 ingredients;
toss with Spicy Southwestern Dressing.
Place each tortilla in a medium-size microwave-safe bowl. Microwave at high
1.5 mins or until crisp.
Place lettuce into tortilla shells and top with chicken mixture.
To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed
container in a cool, dark, dry place up to 3 months. Yields 8.5
tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing
ingredients. Yeilds 6 tablespoons.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 25, 98
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