You’ll never think of nachos the same again with this dish. You get all the crunch, and satisfying toppings without the need for oily, inflammatory corn chips.
Chicken Jicama “Nachos”
*1-2 Tbsp. Coconut Oil
*1 small yellow onion, diced
*3 cloves of garlic, chopped
*4 cups leftover chicken, deboned and shredded or chopped
*1/4 cup low sodium chicken broth
*1 tsp. ground cumin
*1 tsp. ground chili powder
*Pepper, to taste
* 1 tsp Fresh Lime Juice
*jicama “chips” (see instructions below)
*avocado, sliced or chopped
*salsa or salsa verde
*black olives, rinsed and soaked
To cook the chicken:
- Heat a large stainless or cast iron skillet over medium heat. Melt the oil and sauté the onions until they are soft. Add in the garlic for one minute, then add in the chicken.
- Add some broth if the onions and chicken are sticking to the pan. Scrape any food bits off the bottom and mix into the chicken.
- Add half of the spices the spices (cumin, chili powder, and pepper) and cook until the chicken is heated through, the liquid is mostly cooked off, and the flavors combine (3-5 minutes).
To make the jicama chips:
- Use a mandoline to thinly slice a peeled jicama. You may need to adjust the thickness a few times until you find the right setting; your jicama chips need to be thick enough to hold the ingredients, but thin enough to bend easily and not break when picking up the ingredients on the chip.
- If you don’t have a mandoline, slice the jicama with a knife. Slice it as thinly as you can and use it as a “chip” to scoop up the chicken mixture.
- Toss the “chips” in the rest of the spices along with a the fresh lime juice.
To assemble the nachos:
- Place a few jicama chips on a plate.
- Scoop a small amount of the hot chicken mixture into the center of each shell.
- Add any toppings you want.
- Take a bite & Enjoy!