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.
