Chicken Mole Tacos with Mango-Jicama Slaw
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
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).
Serving Size: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.