Taco Tuesday & BEYOND - Slow-Cooker Jerk Chicken Tacos with Caribbean Salsa

Oh my GOODness. ANOTHER WINNER!!! If you are looking for a SIMPLE meal with a little HEAT & layers of FLAVOR, look no further!!!!

Ingredients for Jerk Chicken:

– 3 garlic cloves, crushed

– 2 tablespoons jerk seasoning

– 1.5lbs boneless chicken breasts

– Freshly squeezed juice from one lime

– ½ cup orange juice

Ingredients for Caribbean Salsa:

– 1 large mango, diced

– 1 medium Hass avocado, diced

– 1 tablespoon chopped red onion

– 1/8 teaspoon kosher salt

– Freshly squeezed juice from one lime

– Freshly ground black pepper

1 package 100% Whole Wheat Tortillas

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

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

Remove the chicken from the slow cooker & shred it using two forks. Pour any liquid in the slow cooker into a bowl, then return the chicken to the slow cooker. Add 3/4 cup of the reserved liquid, just enough to moisten the chicken, and season with 1/8 teaspoon salt & black pepper to taste.

Heat the tortillas in a skillet set over medium-high heat for about 30 seconds. Fill each with 1/3 cup of chicken and 2 tablespoons of salsa. ENJOY!!!