Slow-Cooker Jerk Chicken Tacos With Caribbean Salsa
Jerk-spiced chicken braised in citrus in the slow cooker, shredded into tacos with mango-avocado salsa. Sunshine on a tortilla.
Ingredients
Chicken
- 3garlic clovescrushed
- 2 tbspjerk seasoning*
- Kosher salt
- 1½ pounds boneless chicken breasts
- 1 tbsplime juicefrom ½ lime
- ¼ cupfresh orange juice
- 1 tbspchopped fresh cilantro
Caribbean Salsa
- 1large mangodiced into ½-inch pieces
- ½medium (2 ounces) Hass avocadodiced into ½-inch pieces
- 1 tbspchopped red onion
- 1 tbspchopped fresh cilantro
- 1½ tablespoons fresh lime juice
- ⅛ tspkosher salt
- Freshly ground black pepper
- 12Mission extra-thin yellow corn tortillas
Instructions
- For the chicken: mix the garlic, jerk seasoning and ¼ teaspoon salt and rub it all over the chicken.
- Put the chicken, lime and orange juices and cilantro in the slow cooker. Cover and cook on high for 2 hours.
- For the salsa: meanwhile, in a medium bowl, combine the mango, avocado, red onion, cilantro, lime juice, salt and pepper to taste. Refrigerate until you're ready to serve.
- Take the chicken out and shred it with two forks. Pour the liquid from the slow cooker into a bowl, then put the chicken back in. Don't throw out that liquid. It's basically liquid gold with a jerk accent.
- Add ½ cup of that reserved liquid, just enough to moisten the chicken, and season with ⅛ teaspoon salt and black pepper to taste.
- Warm the tortillas in a skillet over medium-high for about 30 seconds.
- Fill each with ⅓ cup chicken and 2 tablespoons salsa. Measuring taco filling is optional. Overfilling tacos is tradition.
Kitchen's closed Freeze the extra braising liquid in an ice cube tray. Drop a cube into rice or soup later and look like a genius.