Jerk Chicken Tacos with Tropical Salsa
Take taco night to the tropics with these sweet and spicy Jerk Chicken Tacos! Look for Jerk seasoning by the Latin products in the international aisle of your grocery store. For spicier tacos add additional seasoning to the shredded chicken, but taste as you go because some seasoning is very spicy!
Servings 5
Ingredients
For the salsa:
- ¼ cup diced mango
- ¼ cup diced avocado
- ¼ cup diced red onion
- ¼ cup diced pineapple
- 2 tablespoons chopped cilantro
- 1 lime juiced
- pinch salt
For the tacos:
- 1 cup water
- 1 orange juiced
- 1 lime juiced
- 2 tablespoons Jerk seasoning
- 1 tablespoon reduced sodium soy sauce
- 1 pound boneless skinless chicken thighs
- 1 package 4.7 ounce Old El Paso Stand ‘N Stuff Taco Shells
- 3 ounces reduced fat pepper jack cheese shredded
Instructions
- To make salsa, combine all ingredients in a medium bowl. Cover and refrigerate until ready to use.
- In a shallow baking dish, combine water, orange juice, lime juice, Jerk seasoning, and soy sauce. Mix well. Add chicken thighs, turning to coat. Cover and let marinate 30 minutes.
- Heat oven to 350*F. Transfer marinade to a deep skillet. Bring to a boil; reduce heat to low. Add the chicken and cook 15-20 minutes, or until cooked through. Remove chicken from liquid; shred with two forks.
- In a baking dish, arrange taco shells so they stand upright. Divide shredded chicken between shells; top with cheese. Bake 10 minutes, or until shells are crisp and cheese is melted. Serve with tropical salsa.