Jun 122012

Hi everyone! I hope your Tuesday is going well! It’s a bit rainy and a LOT humid in D.C. this morning, which makes walking to work a real treat. Luckily my hair is pretty straight naturally, but if it wasn’t it would be growing from every direction. Yikes! That is one downside to living in this area; the humidity can be brutal.

Anyway, I have a great recipe (sort of a recipe- more like a meal idea lol) to share with you all today but first things first, let me tell you about yesterday’s workout!


Yesterday morning I planned to wake up bright and early to run with Jack and complete an Insanity DVD, but I just wasn’t feeling it. Whenever there is no beach date looming over my head where I know I will have to be in a bikini around my friends I find that my motivation slumps a little. This is something very annoying about myself and I know I just have to set a milestone date to work toward. In order to combat this problem Fabio and I are trying to plan a vacation with his dad around the beginning of August (maybe to Puerto Rico?) so once that date is set in stone I know my motivation will pick back up again.

Yesterday however, I settled for my regular one-mile morning run and another two-mile run to the dog park in the afternoon. While we were at the dog park we met up with my friend Britt and her brother Logan, who is visiting from Boston. Britt is heading back to Boston with Logan later in the week, so we made plans to grab dinner before she leaves. It should be fun!

After running home from the dog park I  completed a few quick ab/leg exercises. A short run is better than no exercise at all, right?


After we got home I realized we had next to nothing in the fridge, so I threw together a quick dinner of Caribbean Chicken Tacos using some stuff we had on hand. They actually turned out really delicious for a quick and easy dinner! I definitely recommend this for a night when you’re looking for a simple meal with bold flavors! Yum!

First, I set the oven to broil and let it to get nice and hot. Then I defrosted a large boneless, skinless chicken breast that we had in the freezer and seasoned it liberally with salt, pepper, cayenne pepper, and Caribbean seasoning. Then I placed it on a grill rack on top of a foil-lined cookie sheet and popped it into the oven for about 7 minutes.

Meanwhile, I used some leftover mango from last week’s Asian Steak and Mango salad to make a delicious salsa. First I diced some mango and added it to a small bowl.

Then I chopped some red onion and tossed it in.

Next it was time for basil.

And finally, I added red pepper flakes, light brown sugar, and lemon juice. I gave everything a good mix and allowed the flavors to come together while the chicken finished cooking.

While the chicken was finishing up, I took some corn tortillas out of the fridge and warmed them up on the bottom rack of the oven for a couple of minutes. When the chicken was finished cooking (meaning it was no longer pink in the middle and the juices ran clear) I removed it from the oven and allowed it rest for a few minutes so the juices could redistribute and wouldn’t spill out everywhere.

Once it had cooled a bit, I chopped the chicken into bite-size bits,

and dived them among the warm tortillas.

Then I topped the tacos with the mango salsa and a bit of fat free feta cheese for some saltiness to counterbalance the sweetness of the salsa.

These were a perfect light summer dinner that had some serious flavor. They were sweet (because of the mango and brown sugar), spicy (from the red pepper flakes and Caribbean seasoning), and salty (from the feta cheese). All of my favorite combinations! Yum! I served these along-side of some roasted brussels sprouts and we had ourselves a delicious dinner!

Caribbean Chicken Tacos
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
These Caribbean Chicken Tacos are so simple and flavorful; they make the perfect meal for a summer weeknight!
  • 1 large boneless, skinless chicken breast
  • 1 pinch of salt
  • 1 pinch of pepper
  • ⅛ tsp. cayenne pepper
  • 1 pinch Caribbean jerk seasoning (like Spice Islands)
  • ¼ cup chopped mango
  • ¼ red onion, diced
  • 2 tbsp. fresh basil, julienned
  • ⅛ tsp. red pepper flakes
  • ½ tsp. light brown sugar
  • 1 tbsp. lemon juice
  • 4 small tortillas or taco shells (I used corn tortillas)
  • 1 tbsp. fat free feta cheese
  1. Set oven to broil and allow to preheat. Meanwhile, season chicken with salt, pepper, cayenne, and Caribbean seasoning. Place on a grill rack on top of foil-lined cookie sheet. Broil in oven for about 7 minutes or until juices run clear and chicken is no longer pink inside.
  2. While chicken is cooking, combine mango, onion, basil, red pepper flakes, brown sugar, and lemon juice in a small bowl. Mix to combine.
  3. Warm tortillas in oven while chicken finishes cooking.
  4. When chicken is cooked, remove from oven and allow to rest before chopping into bite-size pieces.
  5. Top warmed tortillas with chopped chicken, mango salsa, and feta cheese.
  6. Roll up tacos, and enjoy!

By the way, today is National Peanut Butter Cookie Day! Woohoo! Is there anything better than a peanut butter cookie?? I don’t think so. I could gobble those babies up like there’s no tomorrow. Anyway, if you’re feeling like baking some delectable PB cookies later on today, try my one-minute peanut butter cookie or my peanut butter banana oatmeal cookies. Both are amazing!

And if you have any lightened-up peanut butter cookie recipes, feel free to share them below!

 Posted by on June 12, 2012

  2 Responses to “Caribbean Chicken Tacos”

  1. Yumm! These look good. I LOVE Mango salsa in the summer, especially over salmon. It’s just so refreshing! Plus I love anything Mexican food related… haha

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