(for the chicken)
3 garlic cloves minced
2 tbsp jerk seasoning
1/2 on boneless skinless chicken breast
1 tbsp fresh lime juice
1/4 cup orange juice
(For the Salsa)
1 large mango, pitted, peeled and diced
1 large avocado diced into 1/2 inch pieces
1 tbsp diced red onion
1 tbsp fresh chopped cilantro
1.5 tbsp lime juice
12 thin yellow corn tortillas
extra cilantro for garnish
For the chicken: Combine the minced garlic, jerk seasoning and ¼ tsp. salt in a small bowl. Rub the mixture all over the chicken breasts, and place them in a 4-quart slow cooker.
Combine the orange and lime juices, and pour them over the chicken. Put the lid on the slow cooker and cook on HIGH for 2 hour
For the salsa: In a medium bowl, combine the diced mango, avocado, red onion, cilantro, salt and pepper to taste. Cover and refrigerate until ready to serve.
remove the chicken from the slow cooker and shred with two forks. Discard all but ½ cup of the cooking liquid and return the chicken to the slow cooker. Toss with the ½ cup of juices to moisten the chicken. Season with salt and pepper, to taste.
In a medium skillet over medium-high heat, warm the corn tortillas on both sides, about 30 seconds total for each tortilla.
Serve the shredded chicken in the warmed tortillas, and spoon the salsa over the top along with extra cilantro, if desired.
Two tacos: 6F, 28P, 27C, 4.5 Fiber
Recipe from skinnytaste cookbook!