Caribbean Jerk Chicken Tacos with Mango Salsa
Tacos are all the craze but do you ever move away from the classic text-mex and switch things up? These fun tacos are a great way to branch out. This recipe was a big hit from my old food blog way back in the day and I thought I should bring it back and let it shine. You can also swap the chicken for fish. Serve tacos with black beans and rice. If you are really feeling ambitious you could make bananas foster for dessert (hello fun summer dinner party).
Caribbean Jerk Chicken Tacos with Mango Salsa
Makes 8 Tacos
Ingredients
2 boneless skinless chicken breasts, cut in half, chopped into thin strips
2 tablespoons vegetable oil
8 Yellow Corn Tortillas (My favorite, if they aren't homemade is Mission "Extra Thin" yellow corn).
2 cups green cabbage, sliced thin
Jerk Rub Seasoning
1 teaspoon dried thyme
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 to 1/2 (depending on how hot you want it) teaspoon dried chipolte chile pepper
1 Tablespoon brown sugar
1 teaspoon salt
Mango Salsa
2 Mangos (almost ripe), peeled and diced. Alternatively, if fresh mango isn’t available, you can use 2 cups frozen mango, thawed and diced into smaller chunks (Trader Joes frozen mango works great)
1/2 red bell pepper, diced
1/2 red onion, diced
1 jalapeno, seeded, finely chopped (leave in the seeds if you want it hot)
Large handful of fresh cilantro, chopped
Juice of 1 lime
2 pinches of sugar
1 pinch of salt
Directions
1. Mix all of the dry rub ingredients together, toss well onto chicken strips and let marinate for 2 to 4 hours.
2. Make the salsa- combine all ingredients, taste, adjust seasonings if necessary.
3. Heat a large nonstick skillet and the vegetable oil over medium high heat, add chicken, saute for 3 minutes turn over and saute for about 3 minutes more. Turn off heat and cover until ready to serve.
4. Heat the tortiallas up individually in a skillet, letting them brown a little on each side.
5. Pile chicken, mango salsa and cabbage into tortilla.
