Caribbean Chicken Tacos with Pineapple Salsa Recipe

These tacos are SO full of flavour and make the best dish if you have friends or family coming around! If you aren’t a fan of pineapples, you can substitute the salsa for this magic mango salsa recipe instead.

Caribbean Chicken Tacos with Pineapple Salsa Recipe

Prep time: 15 mins + 1 hour marinating time

Cook time: 10 mins

Total time: 25 mins + 1 hour marinating time
Serves: 4
Dietary preferences: Nut-free, Dairy-free

Ingredients:

• 400g chicken breast fillet, sliced into strips
• 75g red cabbage, shredded
• 75g green cabbage, shredded
• 1 medium carrot, grated
• 4 soft taco whole-wheat tortillas
• Coriander leaves, to garnish
• Lime wedges, to serve

Caribbean seasoning

• 2 tsp sweet paprika
• 1 tsp cayenne pepper
• ½ tsp sea salt
• 1 tsp ground black pepper
• ½ tsp each of dried basil, oregano, rosemary and thyme
• 1 tsp honey
• 1 lime, juiced

Salsa

• 200g ripe pineapple, diced
• 1 medium red capsicum, deseeded and diced
• ½ small red onion, finely diced
• 1 fresh red chilli, deseeded and diced
• 100g tinned black beans, drained and rinsed
• 1 small handful coriander, chopped
• ¼ lime, juiced
• sea salt and ground black pepper, to taste

Method:

1. To make the Caribbean seasoning, whisk the spices, dried herbs, honey and lime juice together in a bowl. Add the chicken and turn to coat, ensuring that all the chicken is coated in the seasoning. Cover with plastic film and place in the refrigerator to marinate for at least 1 hour or overnight.

2. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the chicken and cook for 5-8 minutes until cooked through, stirring occasionally. Transfer to a plate and set aside to rest.

3. To make the salsa, place the pineapple, capsicum, onion, chilli, black beans and coriander in a bowl. Drizzle over the lime juice, season with salt and pepper, if desired and toss gently to combine.

4. Place the red cabbage, green cabbage and carrot in a bowl and toss gently to combine.

5. Warm the tortillas in a large dry fry pan over medium-high heat for 30 seconds on each side. Remove from the heat.

6.To serve, place the tortillas on 4 serving plates. Fill each tortilla with the cabbage and carrot salad, chicken and top with the salsa. Scatter over the coriander leaves, to garnish and serve with lime wedges on the side. Fold in half and enjoy!