These fusion-inspired tacos combine the sizzle of Jamaican Jerk with the cool, sweetness of fresh mangoes and grilled pineapple.

Prep time: 2 hours (includes marinating time) | Cook time: 30 minutes


Jerk chicken

1/4 cup olive oil
1 package dried jerk seasoning rub
juice of 2 limes
1 pound boneless, skinless chicken breast

Pineapple-mango salsa

1/2 fresh pineapple, peeled and cut into rings
1 fresh mango, peeled and cut into 1/2 inch cubes
1 small red onion, diced
1/2 bunch cilantro, coarsely chopped
juice of 2 limes
salt and pepper to taste

Remaining ingredients

1 (15-ounce) can black beans, drained
1 package La Tortilla Factory Hand Made Style Tortillas, White Corn or Yellow
1/2 head purple cabbage, shredded
1 lime, cut into 8 wedges


To prepare jerk chicken, combine first 3 ingredients in a large bowl. Add chicken to jerk mixture, turning to coat. Marinate in refrigerator at least 2 hours.

While chicken marinates, preheat grill.

To prepare pineapple-mango salsa, grill pineapple rings 2 minutes on each side. Cut pineapple into 1/2 inch cubes. Combine pineapple, mango, onion, cilantro and juice of 2 limes. Add salt and pepper to taste. Refrigerate.

Place beans in a small saucepan over medium heat. Cook for 5 minutes, lightly mashing beans with a wooden spoon. Keep warm.

Remove chicken from marinade and discard marinade. Grill chicken until done, about 4-6 minutes on each side. Slice chicken into strips and set aside.

Heat tortillas on the grill or directly over a gas flame, flipping as they begin to bubble. Place tortillas on a flat work surface and smear evenly with mashed beans. Top evenly with chicken and cabbage. Top each taco with 2 tablespoons salsa. Serve with lime wedges and remaining salsa.

Number of Servings: 4-8

Per Taco
Calories: 300 | Total fat: 10 grams | Total carbohydrates: 34 grams | Dietary fiber: 5 grams | Protein: 21 grams