Jerk Chicken Tacos with Mango-Pineapple Salsa by Millie Peartree
3
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
Homemade tropical fruit salsa gives a sweet-and spicy finish to these delicious chicken tacos. Leave out the jalapeno if you prefer your salsa on the mild side. Though we used chicken breast from a store-bought rotisserie chicken, you can cook your own chicken if you prefer. Swap in your favorite corn tortillas for a gluten-free spin on these tacos. Or you can skip the tortillas altogether and serve the chicken filling and salsa in lettuce cups. For a tasty additional topping, combine a little plain nonfat yogurt with lime zest and juice, cilantro, and black pepper.
Ingredients
Plum tomato
½ medium, seeded and chopped (¼ cup)
Red onion
½ small, diced (¼ cup)
Mango
½ cup(s), chopped
Pineapple
½ cup(s), chopped
Red bell pepper
¼ cup(s), diced
Jalapeño pepper
1 small, finely chopped
Cilantro
2 Tbsp, minced
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Cooked boneless skinless chicken breast
3 cup(s), chopped, shredded
Jerk seasoning paste
2 Tbsp, or rub
Chicken broth
¼ cup(s), or water
Flour tortilla
8 tortilla(s), medium, warmed
Lime wedge
8 wedge(s)