Caribbean Chicken Tacos
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Cook time: 
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Serves: 4 servings (2 tacos each)
 
Ingredients
Caribbean Salsa:
  • ½ red bell pepper, finely diced
  • ¼ cup red onion, finely diced
  • 1 mango, finely diced
  • 1 cup pineapple, finely diced
  • ¼ cup cilantro, minced
  • 1 Tbsp fresh lime juice
  • ½ tsp salt
Caribbean Seasoning*:
  • 2 tsp paprika
  • 1½ tsp cayenne pepper
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp Italian seasoning
  • 1 tsp brown sugar
  • ½ tsp red pepper flakes
Tacos:
  • 1½ lbs boneless, skinless chicken breasts, cut into ¾-inch pieces
  • 1½ Tbsp Caribbean seasoning (see below)
  • 2 tsp olive oil
  • 8 (6-inch) tortillas
  • 2 cups cabbage slaw
Instructions
  1. Dice and toss together all ingredients for the salsa; refrigerate until ready to use.
  2. Mix together the Caribbean seasoning ingredients until well-combined. Note: you will not use all of the prepared seasoning; store leftover seasoning in an air-tight container.
  3. Place diced chicken in a bowl and sprinkle with ¾ tablespoon seasoning; toss. Sprinkle chicken with remaining ¾ tablespoon of seasoning and toss again.
  4. Heat oil in a large non-stick skillet over medium heat. Once oil is hot, add the chicken and cook for 7-10 minutes or until cooked through.
  5. To serve, fill each tortilla with cooked chicken, then top with slaw and Caribbean salsa.
Notes
Recipe from La Creme de la Crumb

*The original recipe called for 2 teaspoons cayenne, but I figured that would be WAY too spicy. I cut back to 1½ and it was still really spicy...and I like spicy. If you prefer less heat, consider using 1 teaspoon or less. Cayenne is hot, hot, hot!
Nutrition Information
Serving size: 2 tacos Calories: 415 Fat: 9.0 Carbohydrates: 47.0 Sugar: 10.0 Sodium: 841 Fiber: 6.8 Protein: 41.8 Cholesterol: 98
Recipe by Prevention RD at https://preventionrd.com/2015/07/caribbean-chicken-tacos-weekly-menu/