Jerk Chicken Tacos with Blueberry Salsa


4 boneless skinless chicken thighs
Jerk marinade, to taste
1 can black beans, drained and heated
1 Tablespoon canola oil
Blueberry Salsa, to taste
2 Cups shredded cabbage
6 corn tortillas
2 limes, cut for garnish
Kosher salt to taste

Marinate chicken with jerk marinade for a minimum of 2 hours. Heat oil in a large saute pan on stove and cook chicken thighs until thoroughly cooked; chop the chicken. Warm tortillas and assemble the tacos with black beans, chicken, cabbage, salsa and fresh lime.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.