Slow-Cooker Jerk Chicken Tacos w/Caribbean Salsa

By Treebs

Ingredients

• CHICKEN:
• 3 garlic cloves, crushed
• 2 tbsp jerk seasoning
• Kosher salt
• 1 1/2 lbs boneless chicken breast
• 1 tbsp lime juice (1/2 lime)
• 1/4 c fresh orange juice
• 1 tbsp chopped fresh cilantro
• CARIBBEAN SALSA:
• 1 lrg mango, diced iot 1/2 inch pieces
• 1/2 medium (2 oz) Hass avocado, diced into 1/2 inch pieces
• 1 tbsp chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 1/2 tbsp fresh lime juice
• 1/8 tsp kosher salt
• Freshly ground pepper
• 12 Mission extra-thin yellow corn tortillas

Preparation

Step 1

FOR THE CHICKEN;
Combine the garlic, jerk seasoning, and 1/4 tsp salt and spread it over the chicken. Put the chicken, the lime and orange juices, and cilantro in the slow cooker. Cover and cook on high for 2 hours.

FOR THE CARIBBEAN SALSA:
Meanwhile, in a medium bowl, combine the mango, avocado, red onion, cilantro, lime juice, salt and black pepper to taste. Refrigerate until ready to serve.

Remove the chicken from the slow cooker and shred it with two forks. Pour any liquid in a slow cooker into a bowl, then return the chicken to the slow cooker. Add 1/2 c of the reserved liquid, just enough to moisten the chicken, and season with 1/8 tsp salt and black pepper to taste.

Heat the tortillas in a skillet set over medium-high for about 30 seconds. Fill each with 1/3 c of the chicken and 2 tbsp of salsa.