Grilled chicken tacos with harissa mayo
1 to 2 teaspoons bottled or canned harissa sauce
1/2 cup mayonnaise
1 small jicama, diced (about 1 cup)
Sign Up and Save
Get six months of free digital access to The Telegraph
1 avocado, pitted, peeled, diced
1 small red onion, diced
Juice from 1 lemon
2 tablespoons olive oil
1/2 teaspoon salt
6 boneless, skinless chicken thighs
8 (6-inch) flour tortillas
1/4 cup chopped fresh cilantro
Makes 4 servings.
Stir the harissa into mayonnaise in a small bowl; taste for spiciness. Add more harissa or more mayonnaise according to taste; set aside.
Prepare a grill for medium heat. Meanwhile, combine the jicama, avocado and onion in a bowl; stir in the lemon juice, olive oil, 1/4 teaspoon of the salt, and pepper to taste.
Season the chicken with remaining 1/4 teaspoon of the salt and pepper to taste; grill, turning as needed, until done, about 5 minutes per side. Cut chicken into small dice, or shred (cubes will be faster; shredding gives better texture). Warm tortillas on the grill until softened, taking care not to burn.
Divide chicken among tortillas; top with about 2 tablespoons of jicama mixture. Add 1/2 teaspoon harissa mayonnaise or to taste; top with cilantro. Fold tortilla around filling.
Nutritional information per serving: 460 calories, 43 percent of calories from fat, 22 g fat, 5 g saturated fat, 75 mg cholesterol, 38 g carbohydrates, 26 g protein, 711 mg sodium, 5 g fiber.