Jerk Chicken Tacos w/ Mango Avocado Salsa

It’s been almost a year since I tried Jamaican Jerk Chicken for the first time. Cody and I were on our honeymoon (that’s right, we’ve almost been married a year! Happy Anniversary to us 😉 ) and had just arrived at our resort. We had been traveling since the night before, with back to back flights and ZERO time to eat. When we got to the resort in the middle of the afternoon, we were STARVING! So Cody walked around the resort looking for anything he could find (since it wasn’t lunch or dinner time yet) and came back with Jerk Chicken Legs and vegetables. While the chicken was definitely tasty and delicious, the spicy factor was WAY more than I could handle!

Don’t worry, I’ve toned it down a little for this recipe 😉 And if you love spicy, just add more of the spices to the chicken! I’ll fully admit that I’m a little bit (a lot a bit) of a weakling when it comes to spicy food. However, the creamy avocado and the sweet mango in the Mango Avocado Salsa balances it all out!

Now the term salsa is a pretty loose term, here. It’s really just cubed chunks of both mango and avocado. But it just seems like Mango Avocado Cubed Chunks doesn’t have the same appeal as Mango Avocado Salsa, you with me?

Ok now let’s talk about the chicken! It’s important to note that I made these tacos completely out of leftover chicken. Why is that important? Because you need to know that I’m human like you and that I don’t have time to make some fancy chicken recipe. This was totally one of those let’s-take-everything-that’s-about-to-go-bad-in-the-fridge-and-make-it-into-tacos kind of recipes! Earlier that week, I had roasted a whole organic chicken (this roaster is the BEST and I use it all of the time!). I typically do this once a week and then use the different parts of the chicken throughout the week in different recipes (or just eat leftover chicken). This is a huge time saver, and it makes weeknight meals SO much easier! In these Jerk Chicken Tacos w/ Mango Avocado Salsa, I used about 2 chicken breasts worth of leftover meat.

And of course, I used these delicious Organic Corn Tortillas that also happen to be gluten-free. 😉 These are the same tortillas I used in the Spicy Salmon Tacos w/ Avocado Lime Dressing, in case you accidentally buy way too many tortillas and have a need to consume tacos on a bi-weekly basis. Not that I know anything about that. Nope.

ALSO: We’re giving away a $300 Amazon gift card! Best. Day. Ever. Head down to the bottom of this post to enter the giveaway!

What are your favorite types of tacos? Let me know in the comments below!

4.87 from 23 votes

Print Recipe

Jerk Chicken Tacos w/ Mango Avocado Salsa

Course: Lunch, Dinner, Appetizer

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 311 kcal

Author: Christine McMichael

Ingredients

• ▢ 2 chicken breasts (or an equivalent amount of chicken meat)
• ▢ 1 tsp crushed coriander
• ▢ 2 tsp cayenne pepper
• ▢ 2 tsp paprika
• ▢ 1/2 tsp dried red pepper
• ▢ 1/4 tsp allspice
• ▢ 1/4 tsp cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ 1/2 tsp garlic
• ▢ salt/pepper
• ▢ 1/4 cup plain greek yogurt
• ▢ 1 lime
• ▢ 1 mango
• ▢ 1 avocado
• ▢ 1 cup shredded purple cabbage
• ▢ 2 cups romaine lettuce
• ▢ 4 organic corn tortillas

Instructions

• If using leftover chicken, simply shred and set aside. If cooking fresh chicken, begin to cook the chicken breasts over medium heat.
• While the chicken is cooking, mix the spices and salt/pepper together. Use half of the spices to cook the chicken with, and set the other half aside.
• Mix the other half of the spices with the greek yogurt and juice from the lime.
• Cube the mango and the avocado.
• Top each tortilla with lettuce, cabbage, chicken, mango, avocado, and jerk spice sauce.
• Serve and enjoy!

Nutrition

Calories: 311 kcal | Carbohydrates: 19.6 g | Protein: 30.5 g | Fat: 13.5 g | Fiber: 6.4 g

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