Serves: 4 servings | Prep time: 15 minutes | Active time: 15 minutes
Ingredients
- 4 corn tortillas, toasted
- 2 cups chicken, cooked and diced into 1cm cubes
- 1 cup Cool Runnings Jerk barbecue sauce
- 1 cup sliced mushrooms
- 2 medium avocados
- 1 medium tomato, diced
- ½ medium red onion, diced
- 1 tsp jalapeno, diced
- 1 lime, zest and juice
- 1 tsp salt
- 2 tbsp cilantro, thinly sliced, plus more to sprinkle
Directions
1. In a small bowl, mix the chicken and Cool Runnings Jerk Barbecue Sauce. Reserve.
2. In a skillet, heat a little oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and cooked through, about 5-7 minutes.
3. In another small bowl, make guacamole by pureeing the avocados with a fork and adding the onions, tomatoes, jalapeno, lime zest and juice, cilantro, and salt.
4. Assemble the tacos: fill each tortilla with guacamole, a portion of the jerk chicken mixture, and sautéed mushrooms.
5. Sprinkle chopped cilantro to taste and enjoy!
Tip: If you don't like the flavour of cilantro, you can replace it with thinly sliced green onions.