Creamy Cumin Chicken Tacos

1. Prepare your chicken breasts by cooking them how you like. Or use leftover chicken! The easiest way for me is to boil them in a bit of water and salt while I prep the other ingredients.

2. Zest your lime to measure approximately 1 teaspoon zest. Then, juice the lime—you’ll need approximately 3 tablespoons lime juice, total, divided.

3. Mix your mayo, sour cream, lime zest, HALF of your lime juice, cumin and cayenne, and 1/4 teaspoon salt. That’s your sauce; set aside about 1/3 cup. Mix the chicken (cooled and diced) in with the remaining, larger amount of sauce.

4. Peel and slice the jicama and mango into 1/4 inch-ish matchsticks. Toss with chopped cilantro, remaining lime juice, and remaining 1/4 teaspoon salt.

5. Layer lettuce, chicken, and jicama mixture into your taco shell of choice (or plate, for a salad). Top with avocado slices and drizzle with remaining sauce.