Jerk Chicken Tacos
-3 Blue Corn Tortillas hard shells
-3oz Chicken Breast
-3oz sweet onion
-3oz white mushrooms
-1 Pineapple Ring
-65g Reduced Sodium Black Beans
-Caribbean Jerk Cooking Sauce ( I used Hak’s Pak One Pot from Safeway) 63g
-85g Spring Mix
-1/2 oz Shredded Chedder Cheese
-1 oz Diced Avacado
-2T Sour Cream
Macros (Toppings included): 37P 26F 66C
Sautee’ chicken, mushroom, onions and pineapple in jerk sauce. Add bean (drained) and simmer for 5 minutes.
I used a slotted spoon to fill 2 taco shells, then with the remaining mixture, poured over my bed of lettuce, crumbled 3rd shell on top and distributed toppings between tacos and salad!