Slow Cooker Jerk Chicken Tacos
with Caribbean Salsa

From Cats’ Kitchen

Serves: 6

Ingredients

Chicken

• 3 garlic cloves, crushed

• 2 Tablespoons jerk seasoning

• Kosher salt

• 1 ½ chicken breast, poundless skinless

• 1 Tablespoon lime juice (from ½ lime)

• ¼ cup fresh orange juice

• 1 Tablespoon fresh cilantro, chopped

  Caribbean Salsa

• 1 large mango, diced into ½-inch pieces

• ½ medium (2 ounces) Haas avocado, diced into ½-inch pieces

• 1 Tablespoon red onion, chopped

• 1 Tablespoon fresh cilantro, chopped

• 1 ½ Tablespoon fresh lime juice

• ¼ teaspoon kosher salt

• Black papper, freshly ground

• 12 Mission extra-thin yellow corn tortillas

Instructions

For the chicken

1. Combine the garlic, jerk seasoning, and ¼ teaspoon salt and spread it over the chicken. Put the chicken, the lime and orange juices and cilantro in the slow cooker. Cover and cook on high for two hours.

For the Caribbean salsa:

1. Meanwhile, in a medium bowl, combine the mango, avocado, red onion, cilantro, lime juice, salt, and black pepper to taste. Refrigerate until ready to serve.

2. Remove the chicken from the slow cooker and shred it with two forks. Pour any liquid in a slow cooker. Add ½ cup of the reserved liquid, just enough to moisten the chicken, and season with ⅛ teaspoon salt and black pepper to taste.

3. Heat the tortillas in a skillet set over medium-high for about 30 seconds. Fill each with ⅓ cup of the chicken and 2 Tablespoons of salsa.