Jamaican jerk chicken tacos

Name: Jamaican jerk chicken tacos
Cook time: 25 min
Yield: 4

with creamy lime dressing and mango salsa

Ready in around 25 mins

RECIPE FACT:

The art of cooking with jerk spice originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SALSA:

Place the sliced red and green cabbage into a bowl, drizzle with olive oil and season with salt and pepper. Open the creamy lime dressing and remove the red chilli from the top. Finely slice if using or discard if not. Thinly slice the spring onion on the diagonal. Roughly chop the coriander, including the stalks. Dice the roasted capsicum and sliced mango into 1cm cubes then place into a bowl with the spring onion, coriander and chilli (if using). Drizzle with olive oil, season with salt and pepper and toss to combine.
2. TO HEAT THE TORTILLAS:

Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the wholemeal tortillas for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
3. TO COOK THE CHICKEN:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the free-range jerk chicken breasts and cook for 2-3 mins each side or until cooked through. Once cooked, cut each breast into 2 cm strips.
TO SERVE:

Spoon 1 tsp of creamy lime dressing onto each tortilla and spread using the back of a spoon. Top with sliced cabbage and jerk chicken. Dollop over mango salsa and sprinkle with honey spiced cashews. Serve any remaining garnishes on the side.