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; 11 g total fat; 1.9 g saturated fat; 63 mg cholesterol; 690 mg sodium. 430 mg potassium; 41 g carbohydrates; 6.1 g fiber; 14 g sugar; 26.9 g protein; 491 IU vitamin a iu; 28 mg vitamin c; 31 mcg folate; 64 mg calcium; 2 mg iron; 66 mg magnesium; 4 g added sugar;