Jerk Chicken Tacos

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/3 cup sour cream

1/2 lime (juiced)

1 tablespoon + + 2 teaspoons jerk seasoning (divided)

1 1/2 pounds chicken breasts (boneless, skinless, cut into thin strips)

2 tablespoons vegetable oil

1 1/2 cups fresh pineapple (chopped)

2 cups purple and green cabbage (shredded)

8 corn or flour tortillas (store-bought or homemade, warmed)

3 tablespoons fresh cilantro (chopped)

Directions

Make the sauce:

In a small bowl, whisk together the sour cream, lime juice, and 2 teaspoons of the jerk seasoning. Cover and refrigerate while you make the tacos. It lasts up to 2 days in the fridge.

Cook the filling:

In a large bowl, toss the chicken strips with the remaining 1 tablespoon jerk seasoning to coat evenly.

In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, until cooked through. Use a slotted spoon or tongs to transfer the chicken to a plate and cover with another plate to keep warm.

Add the chopped pineapple to the skillet and cook with the leftover seasoning and tidbits in the pan for 3 to 4 minutes, until the pineapple is browned and its juices have begun to break down. Remove the pan from the heat, return the chicken to the pan, and toss to combine.

Assemble:

To assemble the tacos, make a bed of cabbage on each tortilla, top with a scoop of the chicken and pineapple mixture, drizzle some jerk cream sauce on top, and sprinkle with cilantro.

Nutrition

• Serving Size: 2 tacos
• Calories: 435 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Cholesterol: 111 mg
• Sodium: 293 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 41 g