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The guide at walmart said to pick one with smooth skin. That was about it. You could probably search online to find out exactly.loreo said:I'm glad you asked about this! I have never used hicama before- how do you know it is ripe when are purchasing it? IT looks like a big root. Am I looking at the right thing. Thanks!
chefcharity said:This is a great recipe! I have made it quite a few times and just did it at a show last night. Some of the folks wrinkled their noses at the ingredients but I assured them combined together they were FABULOUS. So everyone tried it (like a good class) and they loved it. Even came back for seconds. I do leave out the avacado though
smilesarepriceless said:i had these at a cluster meeting and loved them. ...and am making for my show tonight..
BUT i cannot find the hicama anywhere..been to 2 stores..so I am having to make and serve it w/ out that ingredient...
Anyone else tried it minus the hicama?
cookingwithdot said:I think these are SOOO yummy! My husband & I love them! (for some strange reason, my daughter thought they tasted like soap! Maybe the cumin??) I cook 3 chicken breasts in the DCB with the Southwestern seasoning for 15 mins, then Iuse the salad choppers to chop up the chicken. By the time I do everything else, the chicken is cooled down. I use lofat mayo and soft corn tortillas warmed up on our tortilla warmer, not the hard shells. I only use half the jicama. I also cut up the mango & jicama into smaller pieces. Usually the next day, I add the jicama mixture to the chicken & eat it as a chicken salad. I'll bet it would be good stuffed into a pita too. I love the crunchy jicama paired with the sweet mango ... and I cannot get enough of cilantro! I think you either love it or hate it & I LOVE it!!! I think carrots might be a good crunch if you can't find jicama. You really need the crunch.
smilesarepriceless said:i had these at a cluster meeting and loved them. ...and am making for my show tonight..
BUT i cannot find the hicama anywhere..been to 2 stores..so I am having to make and serve it w/ out that ingredient...
Anyone else tried it minus the hicama?
babywings76 said:The dressing for this was extremely "hot" for us. Too much cayenne pepper. DH could hardly eat it. I only dabbed a little on, so it was hot but edible. We served it as a salad in the Salad Spinner bowl and served the dressing on the side. My mom hates mayo, so she refused to have it even touch her chicken. After seeing how spicy it was, I was so glad that I hadn't added some of the sauce to the mixture, the way the recipe says to.
Hey, Dot --cookingwithdot said:I think these are SOOO yummy! My husband & I love them! (for some strange reason, my daughter thought they tasted like soap! Maybe the cumin??) I cook 3 chicken breasts in the DCB with the Southwestern seasoning for 15 mins, then Iuse the salad choppers to chop up the chicken. By the time I do everything else, the chicken is cooled down. I use lofat mayo and soft corn tortillas warmed up on our tortilla warmer, not the hard shells. I only use half the jicama. I also cut up the mango & jicama into smaller pieces. Usually the next day, I add the jicama mixture to the chicken & eat it as a chicken salad. I'll bet it would be good stuffed into a pita too. I love the crunchy jicama paired with the sweet mango ... and I cannot get enough of cilantro! I think you either love it or hate it & I LOVE it!!! I think carrots might be a good crunch if you can't find jicama. You really need the crunch.
ChefBeckyD said:I don't add the cayenne - I use 1/2 tsp of chipotle rub instead. It adds a slightly smokey/peppery flavor without the heat. I think it compliments the lime well.
BethCooks4U said:I finally found jicima and made this. I used 1/2 the cumin and substitued the cayenne with 1/2 tsp chipolte and layered it in the trifle bowl.
My husband and I LOVED it! It's very plain - just green & yellow - in the bowl but he thought it looked good. We had it Monday night and he's already asking when I'm making it again.
Jolie_Paradoxe said:Anyone have a suggestion for replacing the mango?
That's funny (um, not funny that you are deathly allergic...that's actually scary) but funny because I bought a papaya today specifically to try it in that salad to see if it's good! (I couldn't find a ripe mango) I'm making it tomorrow for our family, so I can let you know!Jolie_Paradoxe said:I totally forgot the papaya! That would work perfectly....I had thought nectarines too, but wasn't all that excited about it. Papaya though....very excited! I haven't tried it because I'm deathly allergic to it....I'm demoing it on the 5th and told the host I would be hands off due to it. I have another host who's interested in the recipe, and I'm not sure it'll be all that interactive. As always, THANK YOU!
Jolie_Paradoxe said:I agree with you....it is funny. April has been my "Murphy's Law in Full Steam".. I'm so tired that I'm actually finding it amusing.
"Wouldn't you know" that these 2 ladies are wanting me to demo a recipe that has mango! Murphy's law will probably kick in, and I'll find out that I developed an allergy to papayas too.
So, I'm sure I'll be posting later that I had to use an epi that night....better be $1000 shows! Ha Ha
Please do let me know how the papaya works out. It'll be great since you love the original recipe. I think the consistency and flavor is really close to a mango.
purpleluvs3 said:I have a show tomorrow, and host wants me to do the cool and crunchy chicken tacos for the demonstration. My director, adviced me not. But host won't budge. Any suggestions on how to make them a sucess?
I tell them that it is unlike any other taco salad they've ever had before...that it's fresh tasting and incredibly healthy, and that it's my most requested salad recipe. I let them know it uses ingredients not usually found in a taco salad, and that the mixture of those ingredients makes the recipe a "party in your mouth". (heehee - that is actually what a guest said at a party when I made this - I've been using it ever since!)ONE NOTE! Make sure you're doubling the sauce when you're doing it as a salad!Becca_in_MD said:Becky or anyone else who has had success with the taco salad version of this recipe - how are you describing this dish so that hosts are picking it? I think I'm missing something b/c when I describe it at my shows they don't seem interested, and no one has picked it from my recipe list. Becky talks about having a lot of successful shows with this recipe. As we get more into salad season I would expect more hosts to want a recipe like this. Thanks!
meganmcg said:Has anyone tried the chili lime rub in place of the cayenne?
lesliec said:I've made this at two shows, and it has been great. I send the ingredients list and tell them it is an amazing salad that my family loves. I think people are intrigued by it being kinda different ingredients. My last hostess that picked this didn't even know what a mango was and had to ask at the grocery store so that she could find it. I was so glad I brought the jicama. Don't think she would've found it.
It wasn't as much of a hit among the guests at that show though though. She had Miracle Whip instead of Mayo, and I am wondering if that was the problem, but honeslty I didn't taste it, so I don't know. I also kinda got the idea that they were a little plain Jand kinda group, so it might have just been too much.
I really like this recipe b/c it is simple enough and I can get a few different people started on different things (chopping, cutting, etc.) and then people are occupied while I talk about what they are using. I am still new, but this one really seems like it flows better than some of the others, and maybe it is because I am always kinda winging it instead of trying to follow the recipe so intently.
Yes, the Cool Crunchy Chicken Tacos are a fan-favorite during the summer season. They offer a refreshing and light option for hot summer days.
The Cool Crunchy Chicken Tacos are made with grilled chicken, fresh mango, jicama, avocado, and a delicious lime-cilantro dressing.
Yes, the Cool Crunchy Chicken Tacos can easily be made gluten-free by using corn tortillas and dairy-free by omitting the cheese. However, if you have an allergy to any of the main ingredients, such as mango or avocado, it may not be the best option for you.
Absolutely! If you are not a fan of jicama, you can substitute it with another crunchy vegetable such as cucumber or radish. You can also omit it altogether and add more avocado for a creamy texture.
Definitely! While the mango and jicama add a unique flavor and texture to the tacos, they are not the main ingredients. You can easily customize the tacos to your liking by using different fruits and vegetables, or simply omitting the ones you don't enjoy.