12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups/500 mL shredded)
1-2 limes, divided
1/2 cup mayonnaise
2 tsp ground cumin
1/4 tsp cayenne pepper
3 cups diced grilled chicken breasts (I used 2 cans)
1/2 small jicama (my store didn't have, so I left out)
1 small mango (I used 2)
1/2 cup loosely packed fresh cilantro
1/4 tsp (1 mL) salt
1 large avocado, peeled and sliced
1. Prepare taco shells according to package directions; set aside.
Shred lettuce. Zest limes to measure 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper in bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.
2. Peel jicama and mango. Slice jicama and mango into 1/4-in. strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in bowl; mix well. (I added the avocado right into that mixture)
3. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado. Trim corner of sauce-filled bag; drizzle over tacos.