Jicama stands in for cabbage in the slaw topping for these homemade chicken mole tacos. Its crunch complements the juicy mango without getting soggy. Source: EatingWell Magazine, March 2020

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add chicken and cook, turning once, until browned on both sides, about 5 minutes. Add white onion and cook, stirring, for 1 minute. Stir in mole sauce. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.

  • Meanwhile, combine the remaining 1 tablespoon oil, lime juice, honey, pepper and salt in a medium bowl. Add jicama, mango, red onion and cilantro; toss to combine.

  • Shred the chicken and stir into the sauce. Serve the chicken mixture in tortillas with the slaw and lime wedges, if desired.


Tip: Most mole sauce recipes call for a lot of ingredients and end up being a labor of love. We opt for a premade sauce to keep this dish fast. If your grocery store only carries mole paste, whisk 1/4 cup into 3/4 cup low-sodium chicken broth. To make this recipe gluten-free be sure to choose a gluten-free mole sauce (we like Frontera Classic Red Mole).

Nutrition Facts

371 calories; total fat 11g 17% DV; saturated fat 1.9g; cholesterol 63mg 21% DV; sodium 690mg 28% DV; potassium 430mg 12% DV; carbohydrates 41g 13% DV; fiber 6.1g 24% DV; sugar 14g; protein 26.9g 54% DV; exchange other carbs 3; vitamin a iu 491IU; vitamin c 28mg; folate 31mcg; calcium 64mg; iron 2mg; magnesium 66mg; added sugar 4g.