“Cause who doesn’t want a little tart over for dinner?!”

This rub gives you a little taste of the islands. If you like the flavors of jerked chicken or pork, this is the one for you!

Dry Rub: Use it as a dry rub for any kind of chicken or pork. For boneless meats, I like to tenderize it first either with a mallet or a need/blade device. Grill it the meat or try a genlte fry in coconut oil.

Wings/Drumsticks: Dredge these in a bowl with the mix and some olive oil. Then you can fry them or bake them. Whichever you like.

Cool Spicy Salads: Make a marinade with the rub using olive oil and a little water. (A little coconut rum won’t hurt either!) Use the marinade on boneless strips of chicken or pork. Saute the meat in coconut oil and let it cool. Then put it on your favorite salad with some ranch dressing.

Tart Fajita Soup: I use bone and skin on chicken thighs browned in a stock pot. A box of chicken stock, a box of vegetable stock, 1/3 cup of Tart Fajita Mix, small can of black beans, small can of sweet corn, chopped green onions. Top with Shredded cheese and tortilla strips.