Ingredients

• ½ medium plum tomato, seeded and chopped (¼ cup)
• ½ small uncooked red onion, diced (¼ cup)
• ½ cup mangoes, chopped
• ½ cup pineapple, chopped
• ¼ cup sweet red pepper, diced
• 1 small jalapeño pepper, finely chopped
• 2 tbsp cilantro, minced
• ½ tsp table salt, or to taste
• ¼ tsp black pepper, or to taste
• 3 cups cooked skinless boneless chicken breasts, chopped, shredded
• 2 tbsp jerk seasoning paste, or rub
• ¼ cup canned chicken broth, or water
• 8 medium flour tortillas, warmed
• 8 lime wedges



Instructions

1. In a medium bowl, combine tomato, onion, mango, pineapple, red pepper, jalapeno, and cilantro. Season to taste with salt and black pepper; set aside.
2. In another medium bowl, toss together chicken and jerk seasoning.
3. Heat a large skillet over medium-high heat. Add chicken and broth; cook, stirring occasionally, until heated through, about 3 minutes.
4. Divide chicken between warmed tortillas, top with salsa, and serve with lime wedges.
5. Serving Size: 1 taco (⅓ cup chicken, ¼ cup salsa)

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.