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Jamaican Jerk Chicken Tacos with Grilled Pineapple-Mango Salsa

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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dinner
Servings 4 -8

Ingredients
  

Jerk chicken

  • 1/4 cup olive oil
  • 2 tbsp dried jerk seasoning rub
  • juice of 2 limes
  • 1 pound boneless skinless chicken breast

Pineapple-mango salsa

  • 1/2 fresh pineapple peeled and cut into rings
  • 1 fresh mango peeled and cut into 1/2 inch cubes
  • 1 small red onion diced
  • 1/2 bunch cilantro coarsely chopped
  • juice of 2 limes
  • salt and pepper to taste

Remaining ingredients

  • 1 15-ounce can seasoned black beans, drained
  • 1 package La Tortilla Factory White Corn Hand Made Style Tortillas
  • 1 lime cut into 8 wedges

Instructions
 

  • To prepare jerk chicken, combine first 3 ingredients in a large bowl. Add chicken to jerk mixture, turning to coat. Marinate in refrigerator at least 2 hours.
  • While chicken marinates, preheat grill.
  • To prepare pineapple-mango salsa, grill pineapple rings 2 minutes on each side. Cut pineapple into 1/2 inch cubes. Combine pineapple, mango, onion, cilantro and juice of 2 limes. Add salt and pepper to taste. Refrigerate.
  • Place beans in a small saucepan over medium heat. Cook for 5 minutes, lightly mashing beans with a wooden spoon. Keep warm.
  • Remove chicken from marinade and discard marinade. Grill chicken until done, about 4-6 minutes on each side. Slice chicken into strips and set aside.
  • Heat tortillas on the grill or directly over a gas flame, flipping as they begin to bubble. Place tortillas on a flat work surface and smear evenly with mashed beans. Top evenly with chicken. Top each taco with 2 tablespoons salsa. Serve with lime wedges and remaining salsa. Enjoy!
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