AuthorMike EgrieCategory, DifficultyIntermediate
Jamaican Jerk Chicken Street Tacos
Yields4 Servings
Prep Time8 minsCook Time22 minsTotal Time30 mins
 1 lb jamaican jerk boneless, skinless chicken thighs
 1 can (15.5 ounces) Wholesome Pantry™ organic black beans, drained and rinsed
 ¾ cup Wholesome Pantry™ organic mild thick and chunky salsa, divided
 16 Mission® street taco yellow corn tortillas
 ½ cup ShopRite® sour cream
1

Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer to cutting board; cool slightly and shred with 2 forks.

2

Wipe out skillet; spray with cooking spray. Add beans, 2 tablespoons salsa, ¼ teaspoon salt and ½ teaspoon pepper; cook and stir over medium-high heat 2 minutes or until heated through. Transfer to large bowl; add chicken and toss. Makes 3 cups.

3

In batches, on griddle or in large skillet, heat tortillas over medium-high heat 3 minutes or until lightly browned, turning once. Serve chicken mixture in tortillas, topped with remaining salsa and sour cream.

Chef Tips: Customize this recipe by swapping the chicken with coconut cod fillets and/or the tortillas with Boston lettuce leaves.

Ingredients

 1 lb jamaican jerk boneless, skinless chicken thighs
 1 can (15.5 ounces) Wholesome Pantry™ organic black beans, drained and rinsed
 ¾ cup Wholesome Pantry™ organic mild thick and chunky salsa, divided
 16 Mission® street taco yellow corn tortillas
 ½ cup ShopRite® sour cream

Directions

1

Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer to cutting board; cool slightly and shred with 2 forks.

2

Wipe out skillet; spray with cooking spray. Add beans, 2 tablespoons salsa, ¼ teaspoon salt and ½ teaspoon pepper; cook and stir over medium-high heat 2 minutes or until heated through. Transfer to large bowl; add chicken and toss. Makes 3 cups.

3

In batches, on griddle or in large skillet, heat tortillas over medium-high heat 3 minutes or until lightly browned, turning once. Serve chicken mixture in tortillas, topped with remaining salsa and sour cream.

Jamaican Jerk Chicken Street Tacos
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