I adapted this recipe from one I found in the newspaper. It originally called for cucumber and radishes in the relish, but I can’t eat either of those.
Chipotle Chicken Tacos with Avocado-Jicama Relish
From the Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
Adapted from avocadocentral.com
1 large ripe avocado, peeled, seeded and diced
1/4 c. finely chopped jicama
2 T. chopped green onion
1 T. minced cilantro
1/2 T. red wine vinegar
1 tsp. olive oil
pinch of salt
1 T. olive oil
2 T. finely chopped red onion
1 clove garlic, minced
1 T. chipotle puree *
2 medium vine-ripened tomatoes, cored, seeded and diced
2 green onions, finely chopped
3 c. coarsely shredded roasted chicken breast
Salt and pepper to taste
8 small corn tortillas
Relish: in a large mixing bowl, combine the avocado, jicama, onion, and cilantro. Add red wine vinegar and slowly drizzle in the oil until well combined. Add salt to taste. Cover, pressing plastic wrap firmly on the surface of the relish and refrigerate until use.
Tacos: Heat a medium sauté pan over medium-high heat. Add the oil and onion to the pan; cook for 2 minutes, stirring often. Add the garlic and cook for 1 minute, then stir in the chipotle puree and tomatoes. Cook for 3-4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken. Add the green onions and chicken and mix well; cook until the chicken is heated through. Season with salt and pepper to taste and remove from heat.
In a separate small frying pan on medium-high heat, heat tortillas for about 15 seconds on each side. (They should be just barely crispy but not stiff.)
Spoon one-eighth of the chicken mixture into each tortilla and top with avocado relish.
I’m having fun–come on along!