Wednesday, February 18, 2015

Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa {Healthy} {Slow-Cooker/Crock-Pot}

Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa.  Slow-Cooker/Crock-Pot chicken you can make easily for any weeknight.  This healthy/diet friendly meal is full of flavor and spiciness from the jamaican jerk but the cool mango salsa is refreshing. Alohamora Open a Book

Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa is healthy, diet friendly, and easy to make.  

This awesome meal takes minutes to throw together in the crock-pot/slow-cooker.  You can even throw in frozen chicken if you are like me and often forget to take it out of the freezer to thaw. 

In this recipe I love the subtle spiciness and flavor from the Jamaican Jerk, but the cool refreshing mango salsa is perfectly complimentary.  It's such a light meal.   

These jerk chicken lettuce tacos is a great meal any day of the week when you want something to remind you of warmer places like the Caribbean and still enjoy a healthy, flavorful, and easy dish. 

I loved using this Jamaican Jerk Chicken and Mango Salsa in lettuce tacos, but I also loved throwing it all together in a salad to take to work. Though, my one suggestion if you are taking this chicken to work is to remember a mint.  ;)  

I love healthy food that is versatile and easy.  I'm a BIG fan of this jerk chicken, and I think you will be as well. 

Jamaican Jerk Chicken w/ Mango Salsa in the Slow-Cooker/Crock-Pot
Recipe: Alohamora slightly adapted from The SkinnyTaste Cookbook
Active Time: 20 minutes
Inactive Time: 3 hours
Servings: 6-8

For the Jerk Chicken
1- 1 1/2 lbs boneless chicken breasts (can be frozen)
4 cloves garlic, minced
1 Tbsp jerk seasoning
1/4 tsp salt
1 Tbsp lime juice
1/3 c. orange juice, fresh if you can
1 tsp dried cilantro (fresh if you have it)

For the Mango Salsa
1 1/2 c. frozen mango, chopped in 1/2 inch pieces
1 avocado, chopped into 1/2 inch pieces
2 Tbsp red onion, diced
1 tsp dried cilantro (fresh if you have it)
1 1/2 Tbsp lime juice

Romaine Lettuce leaves washed with the ends cut


  1. Place your chicken in the bottom of your slow-cooker or crock-pot.  Your chicken can be frozen. 
  2. In a small bowl or Pyrex measuring cup mix your garlic, jerk seasoning, and salt and pour it over the chicken.  If you like spicy foods you can add up to 2 Tbsp of jerk seasoning.   
  3. Pour the lime juice and orange juice over the chicken and seasonings. 
  4. Finally, top it all with the cilantro.  If you love cilantro you can add more here. 
  5. Cover your crock-pot/slow-cooker and cook on high for 2-3 hours.  If your chicken is thawed cook it for 2 hours, if your chicken is frozen cook it for 3 hours. 
  6. When your chicken is done use 2 forks to shred the chicken and return/keep the chicken in the crock-pot until ready to serve. 
  7. To make the mango salsa combine all of the ingredients in a small bowl.  I used frozen mango, and you can still cut it smaller if the chunks are too big,  If you are making the salsa hours before eating wait to add the avocado until just before serving. Keep salsa in the refrigerator until you are ready to serve. 
  8. When you are ready to eat, take a prepared romaine lettuce leaf as your taco shell.  Put your shredded jerk chicken in first and top it with your salsa.  
  9. Enjoy! 
  10. Store leftovers, chicken and salsa, in the fridge.  I prefer to keep the salsa and chicken separate until I am going to use them (in a salad or lettuce tacos).

Happy Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa eating! 

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