Tuesday, April 24, 2012

Taco Tuesday: Caribbean Jerk Chicken Tacos

Yesterday was a much-needed day for me. After two very crazy, busy weeks I took a day off of work. To clean. Yes, I took a day off of work to clean my apartment and actually cook! This past weekend was so busy that I was really only home to sleep. I didn't cook a single thing, which is very unlike me. Well, I did make some cupcakes for a cancer fundraiser, and pasta salad for a barbecue...but nothing new to blog about. Anywho...the point is that my life has been crazy and I took a day to catch up. I feel much better now, and I got a few things cooked/baked to share with you, too!

And now, I bring to you an amazing taco recipe that totally blew my mind when I made it. The flavors are amazing, and the mango salsa tops it off perfectly! I have used black beans quite a bit in the last couple of weeks and I really enjoy them, so I thought they were a great part of this taco. Of course I love chicken, and with jerk seasoning I was able to get that bite that I never get tired of. All-in-all, this was one of my favorite tacos to-date, and I think you should put it on your menu right away!

Caribbean Jerk Chicken Tacos

Ingredients2 boneless, skinless chicken breasts, cooked and shredded
  • 2-3 tablespoons extra virgin olive oil
  • 1 Tbsp brown sugar
  • 1 Tbsp chili powder
  • 1/2 tsp all spice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground red pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 2 Tbsp red wine vinegar
  • Juice of 2 limes, separated
  • 2-3 Tbsp olive oil
  • 1 can black beans, slightly drained
  • 1/4 tsp garlic powder
  • 2 mangoes, peeled and diced
  • 1 jalapeno, seeded and finely diced
  • 2 Tbsp chopped cilantro
  • 3 Tbsp fresh orange juice
  • Flour tortillas
  • Sour cream
  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Reduce heat to medium low. Add chicken and all seasonings, above red wine vinegar. Stir to combine.
  2. Add in juice of 1 lime, red wine vinegar and 1 to 2 more tablespoons of olive oil. Stir to combine and cook until chicken is heated through. Add more olive oil if chicken needs more moisture.
  3. In a medium sized pan, add 1 tablespoon olive oil over medium heat. Reduce heat to medium low. Pour in black beans and add in garlic powder and additional olive oil.
  4. Stir to combine and allow to cook down until most of the liquid is dissolved. Mash with the back of a spoon. Keep on low heat until ready to use. Right before you use it add a squeeze of lime and stir to combine.
  5. In a medium bowl, combine mango, jalapeno, cilantro, 3 tablespoons of lime juice, and orange juice. Season with salt and pepper to taste.
  6. To assemble, warm tortillas, spread a thin layer of the black bean mash in the center of the tortilla. Top with chicken, then sour cream, then mango salsa and enjoy!!

1 comment:

  1. I love the look of your recipe. I've never made tacos with flour tortillas. i'm going to have to try making them this way next time I make taco's. Far less messy to eat. Thanks. :-)


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