02 03 Sweet Beginnings: Taco Tuesday: Caribbean Jerk Chicken Tacos 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

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
As seen on Cassie Craves´╗┐, via Macaroni and Cheesecake

Ingredients2 boneless, skinless chicken breasts, cooked and shredded
  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!!

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