Jerk Chicken Tacos

Ingredients:

Taco

• 2 chicken breasts, sliced ​​lengthwise into fingers
• 2 cups cooked rice
• 2 tbsp. black beans
• 4 warmed wheat flour tortillas (recipe corn tortillas, recipe wheat tortillas)
• 1 tbsp. coarsely grated white cheddar
• 2 cups shredded romaine lettuce
• 4 tablespoons sour cream
• 4 large spoons of salsa (recipe tomato salsa)
• 1 mango, sliced
• 8 sliced ​​jalapeño peppers
• 2 cups Jerk marinade (see recipe below)
• 2 tbsp. l. olive oil

Jerk marinade for chicken

• 1.5 tbsp. ground allspice
• 1.5 tbsp dried thyme
• 3/4 tsp cayenne pepper
• 1 tbsp. ground black pepper
• 1 tbsp. ground sage
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tbsp. salt
• 1.5 tbsp garlic powder
• 1 and 1/3 tbsp sugar
• 3 tbsp. l. olive oil
• 3 tbsp. l. canola oil
• 6 tablespoons soy sauce
• 1 cup white vinegar
• 3/4 cup freshly squeezed orange juice
• 3 tablespoons fresh lime juice
• 1 small scotch bonnet pepper, finely diced
• 3/4 chopped white onion
• 1/3 cup chopped green onions
• 3/4 tbsp freshly chopped garlic

Preparation:

1. Place the chicken in a bowl with the jerk marinade and refrigerate for 4-5 hours. Fry the chicken in oil over high heat until cooked through, about 3 minutes per side. Cut into cubes.
   
   Jerk Chicken Marinade: Mix all ingredients. Store in the refrigerator.
   
   Recipe jerk marinade.
2. Preheat the oven grill.
   
   Place 1/4 of the rice and beans on each tortilla. Top with the cooked chicken and sprinkle with cheese. Broil until the cheese is melted. Top with shredded lettuce, sour cream, fresh salsa, mango, and jalapeño.
   
   Taco Recipe with 2 Types of Fillings Taco bar.