3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1 1/2 tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
8 taco-sized soft flour tortillas
2 cups cole slaw (without dressing)
1/2 red bell pepper, diced
1/2 small red onion, chopped
1 mango, diced
1 cup pineapple, diced
1/4 cup cilantro, roughly chopped
1 tablespoon fresh lime juice (about 1/2 of a juicy lime)
1/2 teaspoon salt
1/2 teaspoon garlic powder
Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
To serve, fill each tortilla with cooked chicken, then top with cole slaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.