Jerk Chicken Fajitas With Papaya Pineapple Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To use abundance of my yard. Ingredients:
1 lb chicken breast, boneless halved |
2 teaspoons jerk seasoning |
8 flour tortillas |
1 1/2 cups black beans, cooked, drained and mashed |
1 cup light sour cream |
3/4 cup papaya, diced |
3/4 cup pineapple, diced |
1/2 cup jicama, diced |
3 tablespoons red onions, chopped |
1 chili pepper, seeded and minced (serrano or jalapeno) |
1 garlic clove, minced |
2 teaspoons lime zest |
2 tablespoons lime juice |
1 tablespoon cilantro, minced |
Directions:
1. Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8 inch square dish; cover with vented plastic wrap. Microwave on medium high, 7 to 8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.
2. Salsa:
3. Combine all ingredients; cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.
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