Slow Cooker Chicken Jerk Tacos

INGREDIENTS 

Serves 6

For the chicken:

  • 3 garlic cloves, crushed
  • 2 tablespoons jerk seasoning*
  • Sea salt
  • 675g boneless chicken
    breasts
  • 1 tablespoon lime juice (from ½ lime)
  • ¼ cup (50ml) fresh orange
    juice
  • 1 tablespoon chopped fresh
    coriander

For the caribbean salsa:

  • 1 large mango, diced into 1cm pieces
  • ½ medium (50g) avocado, diced into 1cm pieces
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped fresh coriander
  • 1½ tablespoons fresh lime juice
  • ⅛ teaspoon sea salt
  • Freshly ground black pepper
  • 12 extra-thin yellow corn tortillas

METHOD 

For the chicken:

Combine the garlic, jerk seasoning and ¼ teaspoon salt and spread it over the chicken. Put the chicken, the lime and orange juices and coriander in the slow cooker. Cover and cook on high for 2 hours.

For the Caribbean salsa:

1. Meanwhile, in a medium bowl, combine the mango, avocado, red onion, coriander, lime juice, salt and black pepper to taste. Refrigerate until ready to serve.

2. Remove the chicken from the slow cooker and shred it with two forks. Pour any liquid in the slow cooker into a bowl, then return the chicken to the slow cooker. Add ½ cup (120ml) of the reserved liquid, just enough to moisten the chicken, and season with ⅛ teaspoon salt and black pepper to taste.

3. Heat the tortillas in a frying pan set over medium-high heat for about 30 seconds. Fill each with some chicken and 2 tablespoons of salsa.

 For more recipes from Skinny Taste: Light On Calories, Big On Flavour by Gina Homolka (Harper Thorsons, £18.99) click here