Grilled Chicken Tacos with Harissa Mayo
Makes 4 servings

1 to 2 teaspoons bottled or canned harissa sauce

1/2 cup mayonnaise

1 small jicama, diced (about 1 cup)

1 avocado, pitted, peeled, diced

1 small red onion, diced

juice from 1 lemon

2 tablespoons olive oil

1/2 teaspoon salt (divided use)

freshly ground pepper

6 boneless, skinless chicken thighs

8 (6-inch) flour tortillas

1/4 cup chopped fresh cilantro

Stir the harissa into mayonnaise in a small bowl; taste for spiciness. Add more harissa or more mayonnaise according to taste; set aside.

Prepare a grill for medium heat. Meanwhile, combine the jicama, avocado and onion in a bowl; stir in the lemon juice, olive oil, 1/4 teaspoon of the salt and pepper to taste.

Season the chicken with remaining 1/4 teaspoon of the salt and pepper to taste. Grill, turning as needed, until done, about 5 minutes per side. Cut chicken into small dice, or shred (cubes will be faster; shredding gives better texture). Warm tortillas on the grill until softened, taking care not to burn.

Divide chicken among tortillas; top with about 2 tablespoons of jicama mixture. Add 1/2 teaspoon harissa mayonnaise or to taste; top with cilantro. Fold tortilla around filling.

Note: Look for harissa sauce in larger grocery stores or Middle Eastern markets.

Per serving: 460 calories, 22 grams fat, 5 grams saturated fat, 75 milligrams cholesterol, 38 grams carbohydrate, 26 grams protein, 711 milligrams sodium, 5 grams fiber

(Photo by Bill Hogan/Chicago Tribune)