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


Recipe Summary

30 mins
30 mins


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

2 tacos
371 calories; protein 26.9g; carbohydrates 41g; dietary fiber 6.1g; sugars 13.9g; fat 11g; saturated fat 1.9g; cholesterol 62.7mg; vitamin a iu 491.3IU; vitamin c 28.4mg; folate 30.6mcg; calcium 63.7mg; iron 1.7mg; magnesium 66.3mg; potassium 430mg; sodium 690.2mg; added sugar 4g.