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Grilled chicken tacos with harissa mayo

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)

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.