Jerk Chicken Tacos
Jerk chicken tacos with savory pineapple and lime sauce is an experience for your tastebuds.
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Ingredients
- ⅓ cup sour cream
- ½ lime, juiced
- 1 tablespoon + + 2 teaspoons jerk seasoning, divided
- 1 ½ pounds chicken breasts, boneless, skinless, cut into thin strips
- 2 tablespoons vegetable oil
- 1 ½ cups fresh pineapple, chopped
- 2 cups purple and green cabbage, shredded
- 8 corn or flour tortillas, store-bought or homemade, warmed
- 3 tablespoons fresh cilantro, chopped
Instructions
Make the sauce:
- In a small bowl, whisk together the sour cream, lime juice, and 2 teaspoons of the jerk seasoning. Cover and refrigerate while you make the tacos. It lasts up to 2 days in the fridge.
Cook the filling:
- In a large bowl, toss the chicken strips with the remaining 1 tablespoon jerk seasoning to coat evenly.
- In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, until cooked through. Use a slotted spoon or tongs to transfer the chicken to a plate and cover with another plate to keep warm.
- Add the chopped pineapple to the skillet and cook with the leftover seasoning and tidbits in the pan for 3 to 4 minutes, until the pineapple is browned and its juices have begun to break down. Remove the pan from the heat, return the chicken to the pan, and toss to combine.
Assemble:
- To assemble the tacos, make a bed of cabbage on each tortilla, top with a scoop of the chicken and pineapple mixture, drizzle some jerk cream sauce on top, and sprinkle with cilantro.
Nutrition
Serving: 2 tacos | Calories: 435kcal | Carbohydrates: 39g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 293mg | Potassium: 975mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1251IU | Vitamin C: 60mg | Calcium: 112mg | Iron: 2mg
