Spicy Caribbean Tacos With Mango-Avocado Salsa

Stella8037's Note:

I got the inspiration for this recipe from Self Magazine, although I’ve changed it quite a bit. The chicken in this is very spicy, which pairs well with the cool salsa. I buy a good taco seasoning blend online at Penzey’s, but you can just make use a storebought seasoning packet and omit the jerk and chili powder if you want.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 tablespoon jerk seasoning
• 1 tablespoon taco seasoning
• 1 tablespoon chili powder
• 1 ripe mango
• 1 avocado (not overly ripe)
• 4 scallions
• 1 cup loosely packed cilantro
• 1 lime , juice of
• salt and pepper
• 12 tortillas (8-inch )
• 1 cup light shredded cheese

Directions:

1. Chop chicken into bite size pieces. Toss with seasonings.
2. Heat oil in a skillet over medium heat. Add chicken and cook through. I do it this way so the spices toast in the pan and the chicken gets a bit of a crust on it. If it gets too dry or starts to burn, turn down the heat and/or add a couple tablespoons of water/broth. This would be great on the grill, too.
3. In the meantime, chop the mango, avocado, scallions, and cilantro. Toss together in a bowl with the lime juice and salt and pepper. I wouldn’t recommend making this too far in advance of the meal, as the avocado will start to turn brown.
4. Spoon chicken onto tortillas, top with cheese and salsa. Serve with sour cream.
5. ***Note - this will feed anywhere from 3 to 6 people, depending on your appetite and how full you stuff the torilla shells. I usually get about 4 servings out of it.