Jerk chicken tacos with mango-pineapple salsa by Chef Millie Peartree
4
3
3
SmartPoints® value per serving
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(es)
½ medium, seeded and chopped (¼ cup)
Uncooked red onion(s)
½ small, diced (¼ cup)
Mango(es)
½ cup(s), chopped
Pineapple
½ cup(s), chopped
Sweet red pepper(s)
¼ cup(s), diced
Jalapeño pepper(s)
1 small, finely chopped
Cilantro
2 Tbsp, minced
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Cooked skinless boneless chicken breast(s)
3 cup(s), chopped, shredded
Jerk seasoning paste
2 Tbsp, or rub
Canned chicken broth
¼ cup(s), or water
Flour tortilla(s)
8 medium, warmed
Lime wedge(s)
8 wedge(s)