I got back from Iceland on Tuesday of this week and have been struggling to recover from jet lag (because it is actually a thing and it is roughhhh). Iceland is five hours ahead so when I got back in to town at 3:45pm it was actually 8:45pm Icelandic time and I went bed at 3am in the morning....so I have been a loopy mess all week trying to catch up.
Iceland was AMAZING and I can’t wait to share all of my stories and amazing pictures with you all in another blog. For now though, I am going to stick to something a little more simpler but equally as good and share a recipe with you (because everybody loves food).
These Caribbean jerk chicken tacos are soo simple and absolutely delicious! I have tried them so many different ways and am still not sure which is my favorite so I may just have to share the other ways on another post as well! THESE tacos though were our dinner this week and were sooo good that I just decided to snap some pics and post before I confused myself with even more options. I got fresh peaches from the farmers market earlier this week and decided to use them instead of pineapples (which I usually use for this recipe).
Any recipe that involves a crockpot might as well just call themselves my best friend...because I love them and they just get me. I don’t like anything that I have to spend a lot of time on or a lot of attention to either. I am easily distracted, so being able to throw all the ingredients into a crockpot and let it do its thing is my jam! Another thing that is my jam? AVOCADOS! Sooo this recipe is a win win.....am I right?
What Do You Need?
For the chicken:
- 1 1/2 lb boneless, skinless chicken breast
- 3 garlic cloves crushed
- 1 tablespoon lime juice or 1/2 lime squeezed
- 1/4 cup fresh orange juice
- 2 tablespoons jerk seasoning
- 1 tablespoon chopped cilantr
For the Salsa:
- 1-2 fresh peaches chopped (you can switch out with pineapple or mango if you don’t like peaches)
- 1 avocado diced into 1/2 inch pieces
- 1/2 red or white onion (I have to use white because I get migraines with red onions)
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice or 1/2 lime squeezed
- black pepper to taste
- 12 Mission Yellow Corn Tortillas, extra thin
What Do You Do?
Combine the garlic and jerk seasoning and spread over the chicken. Put the chicken in the slow cooker and pour the lime and orange juice in, add the cilantro on top. Cover and cook on high for about 1.5-2 hours.
Meanwhile, combine the peaches, avocado, onion, lime juice, and black pepper in a medium sized bowl. Refrigerate until you are ready to serve.
Remove the chicken from the slow cooker when it is fully cooked and shred it with two forks and then place back into the slow cooker to keep warm.
Heat the tortillas in a skillet over medium-high heat until crispy but not burnt. Fill each with 1/3 cup of the chicken and 1/8 cup of salsa (or more if you would like) and ENJOY!!!!
I will be eating these leftovers tonight as I sip on some wine and cuddle up with my hubby and my sweet little puppies that I missed so much while I was gone.
I hope you all have a great weekend and maybe even get to enjoy some of these caribbean jerk chicken tacos while you are at it! Feel free to message me with any questions you may have or any fun recipe ideas you want to share!
Stay tuned for an Iceland recap on the blog....