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Caribbean Jerk Chicken Tacos with Jalapeno Slaw

Everyone like this new recipe. I doubt it will often be on our menu but it will make a nice fresh summer meal. Slightly spicy.

Caribbean Jerk Chicken Tacos with Jalapeno Slaw                       (adapted from Paula Deen’s Santa Fe Spicy Chicken Tacos) 

20 Old El Paso Stand n Stuff Taco Shells

1 cup sour cream

2 tablespoons fresh lime juice

½ teaspoon ground cumin

6 boneless skinless chicken breasts

1 jar Lawry’s Caribbean Jerk Marinade

2 cups shredded Monterey Jack cheese, jalapeno flavored

Jalapeno Slaw (recipe follows) 

Preheat oven to 350 degrees. In a small bowl, combine sour cream, lime juice, and cumin. Chill until serving. In a 9x13 glass pan place the chicken breasts. Pour the marinade over the chicken. Cover with foil and bake for about 35 minutes. Remove from oven and shred the chicken on a cutting board. Return the shredded chicken to the pan and stir back into marinade. While shredding chicken, place taco shells on a rimmed baking sheet. Bake until heated, about 6-8 minutes. Fill baked shells with shredded chicken, cheese, and the shredded slaw. Serve with the sour cream mixture. Servings for 5-6. Yum! 

Jalapeno Slaw                                                         (adapted from Palu Deen’s Jalapeno Slaw) 

1 (10-ounce) bag angel hair coleslaw mix

½ large red bell pepper, thinly sliced

¼ cup thinly sliced red onion

¼ cup minced fresh cilantro

1 jalapeno, seeded and chopped fine

2 tablespoons fresh lime juice

1 tablespoon honey

¼ teaspoon salt

In a medium bowl, combine ingredients. Cover and chill up to 2 hours. Serve with Caribbean Jerk Chicken Tacos.