Spicy Caribbean Tacos With Mango-Avocado Salsa

Ingredients

• 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. 1

   Chop chicken into bite size pieces. Toss with seasonings.

2. 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. 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. 4

   Spoon chicken onto tortillas, top with cheese and salsa. Serve with sour cream.

5. 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.