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
Red onion
½ small
Mango
½ cup(s)
Pineapple
½ cup(s)
Red bell pepper
¼ cup(s)
Jalapeño pepper
1 small
Cilantro
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Cooked skinless boneless chicken breast
3 cup(s), chopped
Jerk seasoning paste
2 Tbsp
Chicken broth
¼ cup(s)
Flour tortilla
8 tortilla(s), medium
Lime wedge
8 wedge(s)
Instructions
1
In a medium bowl, combine tomato, onion, mango, pineapple, red pepper, jalapeno, and cilantro. Season to taste with salt and black pepper; set aside.
2
In another medium bowl, toss together chicken and jerk seasoning.
3
Heat a large skillet over medium-high heat. Add chicken and broth; cook, stirring occasionally, until heated through, about 3 minutes.
4
Divide chicken between warmed tortillas, top with salsa, and serve with lime wedges.
5
Serving size: 1 taco (⅓ cup chicken, ¼ cup salsa)
6
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