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Flavorful chicken tacos on a jicama slice tortilla alternative

Chick-A-Jica Tacos

Feel free to swap out the chicken for diced tempeh or firm pressed tofu for a vegan/vegetarian version!
Servings 15 small tacos


  • 1 Tb healthy oil/fat of your choice *optional if using a non-stick pan
  • 1 lb boneless, skinless chicken cut into 1" cubes I like to use boneless, skinless chicken thighs because they don't dry out the way chicken breasts can
  • 1/2 jar Mesa de Vida Smoky Latin flavor Recipe Starter Sauce about 1/2 cup
  • salt and hot sauce/sliced jalapenos to taste our recipe starter sauces are extremely low in sodium so you can adjust the sodium to your health needs/taste preferences
  • 1/2 diced onion, 1 diced bell pepper, 1 clove minced garlic *optional - these ingredients are already in the Mesa de Vida recipe starter sauce, but I like to add a bit more to bump up the volume of the recipe a bit
  • 1 package JicaFoods JicaTortillas *you can use this filling for any taco wrap you like, of course!
  • toppings of your choice: pickled red onions, baby spinach, sliced jalapenos, cheese, olives...whatever you like!


  • Heat a skillet over medium heat; when hot add oil/fat, swirl to coat. (Skip if using a nonstick pan.)
  • Add the chicken, Mesa de Vida Smoky Latin flavor Recipe Starter Sauce. Add salt/hot sauce/sliced jalapenos/diced onions, bell peppers, garlic if using.
  • Stirring often, cook until the chicken is fully cooked and most of the juices have thickened to coat the chicken.
  • Assemble your tacos as you like, eat, and enjoy!