Jamaican Jerk Chicken Tacos with Mango and Creamy Avocado Sauce

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Servings:

• Recipe serving size: 2 tacos
• Number of servings: Adjust Reset

Ingredients:

• Jerk Chicken Tacos:

• 4 (4 oz.) chicken breasts, boneless, skinless
• 1/4 cup lime juice
• 2 Tbsp. olive oil
• 2 cloves garlic, finely minced
• 1 tsp. ground allspice
• 1 tsp. ground black pepper
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 12 6-inch corn tortillas
• 1 1/2 cups lettuce leaves, finely shredded
• 1 cup red cabbage, finely shredded
• 3/4 cup mango, peeled, seeded and diced
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

• Creamy Avocado Sauce:

• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 1/2 cup non-fat Greek yogurt
• 1/2 cup water
• 2 cloves garlic, minced
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 Tbsp. cilantro, chopped

Instructions:

1. Combine lime juice, olive oil, garlic, allspice, black pepper, nutmeg and salt in small bowl and stir to combine.
2. Place chicken in a shallow dish and drizzle with lime juice mixture. Cover and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high. Remove chicken from marinade, place on grill. Cook, turning as needed, for 6 to 8 minutes or until the thickest part of the chicken registers 165° F. Remove from grill; slice into thin pieces.
4. Fill tortillas with lettuce, cabbage, chicken, mango and avocado, dividing evenly. Top each filled tacos with one tablespoon of Creamy Avocado Sauce

1. Creamy Avocado Sauce:

2. Puree avocado, yogurt, water, garlic, sugar, salt and cilantro using an immersion blender until smooth and creamy, adding additional sour cream or water for desired consistency. Cover and refrigerate.