Minutes Prep time: 35
Minutes Total time: 35
Servings: 4
Difficulty: Intermediate
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 cup sour cream
2 tablespoons lime juice
3 cups shredded rotisserie chicken
2 tablespoons jerk seasoning
1 tablespoon canola oil
8 white corn tortillas (6 inch), warmed
1/2 cup shredded red cabbage
Lime wedges, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 99 mg | 10% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 153 mg | 51% |
| Total Fat | 22 g | 34% |
| Iron | 2 mg | 11% |
| Calories | 422 kcal | 21% |
| Sodium | 1149 mg | 48% |
| Protein | 29 g | 59% |
| Saturated Fat | 6 g | 32% |
| Sugars | 5 g | 0 |
| Vitamin C | 16 mg | 27% |
Combine drained tomatoes, pineapple, onion and cilantro in medium bowl; set aside. Stir together lime juice and sour cream in small bowl; set aside
Toss together chicken and jerk seasoning in medium bowl. Heat oil in large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes or until hot, stirring occasionally.
Divide meat mixture evenly between warmed tortillas. Top with cabbage, tomato mixture and sour cream. Serve with lime wedges, if desired.
For a homemade jerk seasoning, stir together 1 1/2 teaspoons garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon allspice, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/4 teaspoon nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe.
Shredded turkey can be used in place of chicken.
Jamaican Jerk Chicken Tacos
