Spicy Tropical Jerk-Style Chicken Tacos

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• jerk sauce
  1/2 c
• lime
  2 unit
• mango
  8 oz
• mayonnaise
  4 tbsp
• paper towels
• salt
• tomato
  2 unit

🍳 Cookware

• small bowl
• medium bowl
• medium pan

1. 

   1

   Wash and dry produce. Dice tomato into ½-inch pieces. Drain mango over a small bowl (reserving liquid). Quarter lime . Place tomato in a separate small bowl; season with salt and black pepper .

   tomato: 2 unit, mango: 8 oz, lime: 2 unit, salt, black pepper
2. 

   2

   Combine mango, coleslaw mix , 2 tsp reserved mango juice, and juice from one lime wedge in a medium bowl (for 4 servings, use 4 tsp reserved mango juice and juice from two lime wedges). Stir, gently mashing mango, until thoroughly combined. Taste and season with salt and black pepper . In a third small bowl, combine mayonnaise and juice from one lime wedge (two wedges for 4); taste and season with salt and pepper.

   coleslaw mix: 8 oz, salt, black pepper, mayonnaise: 4 tbsp
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chicken and season with salt . Cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Reduce heat to medium low; stir in jerk sauce . Cook, stirring, until chicken is evenly coated and sauce is warmed through ⏱️ 45 seconds .

   chopped chicken breast: 20 oz, cooking oil: 1 tsp, salt, jerk sauce: 1/2 c
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Divide tortillas between plates; fill with chicken, mango slaw, and tomato. Drizzle with lime crema. Serve with remaining lime wedges on the side.

   flour tortillas: 12 unit, paper towels