Jerk Chicken Tacos with Mango Salsa

• Meat

  • 500 g Chicken breast

• Produce

  • 200 g Avocado
  • 1/4 tsp Chilli pepper, ground
  • 1 small bunch Cilantro
  • 15 g Cilantro, fresh
  • 80 g Corn, kernels
  • 140 g Cucumber
  • 2 cloves Garlic
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 Long green chilli
  • 120 g Mango sliced into small cubes, fresh
  • 1 Red onion, small
  • 1 tsp Thyme, fresh leaves

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 3/4 tsp Allspice, ground
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 6 Flour or corn tortillas

• Beer, Wine & Liquor

  • 1 tbsp Rum

• Liquids

  • 3/4 1 cup water

Found on nudefoodhero.com

Description

Ingredients

• 6 flour or corn tortillas (depending on the size)
• 500 grams chicken breast, cut into thin strips
• 3/4 teaspoon ground allspice
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon ground chilli pepper
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon rum
• 120 grams fresh mango sliced into small cubes
• 140 grams cucumber, sliced into small pieces
• 80 grams corn kernels
• 1 small red onion (around 90g) finely diced
• 2 garlic cloves, minced
• 1 small bunch of cilantro (around 15g), coarsely chopped
• 1 tablespoon lime juice
• salt and pepper to taste
• 200 grams avocado, chopped
• 1 long green chilli, seeds removed and coarsely chopped
• 2 cloves garlic
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 15 grams fresh cilantro, coarsely chopped
• 1/4 cup olive oil
• 3/4 1 cup water

Directions

• Combine the allspice, ginger, garlic, thyme, chilli pepper, salt, olive oil and rum and add to the chicken in a large non-reactive, sealable container or bowl. Massage the marinade into the chicken and leave in the fridge, covered, to marinate for at least an hour but overnight preferred.
• On the day of making, place a large skillet over medium heat. Add the chicken and marinade and sauté for 5 to 8 minutes or until cooked through. Remove from the heat.
• In a bowl, stir together all the salsa ingredients
• Place all the ingredients (start with just 3/4 cup of water) into your food processor or blender and blitz until a thick, but pourable sauce is made, adding a little more water in necessary.
• Warm, the tortillas either in the microwave, oven or in a skillet with a little oil. Starting with one tortilla opened out flat, add a few pieces of chicken. Spoon over the salsa and drizzle/ drown with the chilli-avo sauce.