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12 Hard yellow corn taco shells
2 cups Romaine lettuce, shredded
1 tsp. Lime zest
3 tbsp. Lime juice
1/2 cup Mayonnaise (or Miracle Whip, whichever you prefer)
2 tsp. Ground cumin
1/4 tsp Cayenne pepper
3 cups Grilled chicken breasts, diced
1/2 small Jicama, peeled and sliced
1 small Mango, peeled and sliced
1/2 cup Fresh cilantro, loosely packed, chopped
1/4 tsp. Salt
1 Avocado, peeled and sliced
Prepare the taco shells according to the package and set aside.
In a bowl, mix the lime zest, 1 tbsp. of the lime juice, mayo, cumin and cayenne pepper until well blended. Place about 1/3 cup of the sauce into a resealable plastic bag, secure and set aside (this will be used to drizzle over the tacos).
Add chicken to the remaining sauce and mix well.
In separate bowl, combine the jicama, mango, cilantro, salt and remaining lime juice until well mixed.
In each taco shell, place some lettuce, then the chicken mixture, jicama mixture and avocado. Trim the corner of the sauce-filled bag and drizzle over the tacos.
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