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Listed in: Tacos
1/3 cup (77 g) sour cream
1/2 lime, juiced
1 tablespoon (7 g) + 2 teaspoons (5 g) Jamaican jerk seasoning, divided
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into thin strips
2 tablespoons (30 ml) vegetable oil
11/2 cups (250 g) chopped fresh pineapple
2 cups (140 g) purple and green shredded cabbage
8 corn tortillas, store-bought or homemade
3 tablespoons (21 g) chopped fresh cilantro
In a small bowl, whisk together the sour cream, lime juice, and 2 teaspoons (5 g) of the jerk seasoning. Cover and refrigerate while you make the tacos.
In a large bowl, toss the chicken strips with the remaining 1 tablespoon (7 g) jerk seasoning to coat evenly.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, until cooked through. Use a slotted spoon or tongs to transfer the chicken to a plate and cover with another plate to keep warm.
Add the chopped pineapple to the skillet and cook with the leftover seasoning and tidbits in the pan for 3 to 4 minutes, until the pineapple is browned and its juices have begun to break down. Remove the pan from the heat, return the chicken to the pan, and toss to combine.
To assemble the tacos, make a bed of cabbage on each tortilla, top with a scoop of the chicken and pineapple mixture, drizzle some jerk cream sauce on top, and sprinkle with cilantro.
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