Fiesta Chicken Tacos with Mango and Jicama Salad

Salad:
3/4 cup julienne-cut peeled jicama
1/2 cup sliced peel ripe mango
1/4 cup sliced red onion
1 T fresh lime juice
1/2 tsp sugar
1 1/2 tsp chopped fresh cilantro
1/4 tsp salt
dash of black pepper

Tacos:
1 T olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground chipotle chile pepper
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 tsp salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.

3. Heat remaining 1 tsp oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 tsp salt.

4. Heat tortillas according to package directions. Arrange 2 T mixed greens, about 1/3 cup chicken mixture, and about 2 T salad in each tortilla. Fold over.

Calories: 320
Fat: 6.4 g (sat 1.1 g, mono 3.2 g, poly 1.3 g)
Protein: 30.4 g
Carbs: 36.1 g
Fiber: 5.8 g
Cholesterol: 66 mg
Iron: 2.2 mg
Sodium: 471 mg
Calcium: 129 mg

Maybe add black beans or corn. Can serve with a small dollop of sour cream