Jerk Chicken Tacos with Mango-Pineapple Salsa by Millie Peartree
5
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
0.5 medium
Uncooked red onion(s)
0.5 small
Mango
0.5 cup(s)
Pineapple
0.5 cup(s)
Red bell pepper(s)
0.25 cup(s)
Jalapeño pepper(s)
1 small
Cilantro
2 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Cooked boneless skinless chicken breast(s)
3 cup(s), chopped
Jerk seasoning paste
2 Tbsp
Canned chicken broth
0.25 cup(s)
Flour tortilla(s)
8 medium
Lime wedge(s)
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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