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.