Ingredients
1 cup Mexicorn, drained1/2 cup canned black beans, rinsed and drained1/2 cup finely chopped peeled jicama2 tablespoons minced fresh cilantro1 tablespoon lime juice1/4 teaspoon ground cumin1/4 teaspoon saltGUACAMOLE:1 medium ripe avocado, peeled and pitted1 small tomato, seeded and chopped4-1/2 teaspoons lime juice1/4 teaspoon saltTACOS:2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/4 teaspoon salt1 pound boneless skinless chicken breasts, cut into thin strips8 flour tortillas (6 inches), warmed
Preparation
For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving.
For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving.
In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a lightly greased nonstick skillet, saute chicken until no longer pink.
Spread each tortilla with 2 tablespoons guacamole; top with chicken and 1/4 cup salsa. Fold tortillas in half.
