SAUCE: start with the sauce: in a small powerful food processor or blender, combine the following: mayo, firmly packed cilantro, coarsely chopped jalapeno pepper, minced garlic, lime juice (add to preference I like the full 3 tablespoons), cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour sauce into a bowl/container and cover. Place in the fridge to allow flavors to meld and intensify. (I like making the sauce up to a day in advance).
CHICKEN: Pat the chicken breasts dry with a paper towel. Slice breasts in half horizontally to get 4 pieces. Place a piece of plastic wrap over the chicken and gently pound the chicken breasts into an even thickness (use a meat mallet or the bottom of your frying pan). Lightly drizzle chicken with olive oil. Sprinkle the jerk seasoning over all of the chicken pieces (both sides) and then pat it into chicken making sure it's all well coated. Add seasoning to taste; I like to use about 1 teaspoon per piece of chicken.
COOKCHICKEN: GRILL/GRILL PAN: Preheat a grill to medium-high heat (about 400 degrees F.) Generously oil the grill or ridges of grill pan (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.) Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked through (internal temperature 165 degrees F). Remove the chicken from the grill and let rest for 5 minutes. Chop the chicken into small, bite-sized pieces OR slice into thin strips against the grain.
COOKCHICKEN: SKILLET: Add 1 tablespoon oil to a large skillet. Heat to medium high heat. Once hot, add the chicken and cook 6 to 7 minutes per side, until the chicken is cooked through (internal temperature 165 degrees F, no longer pink in the center, and juices run clear). Remove cooked chicken let it rest for 5 minutes. Chop the chicken into small, bite-sized pieces OR slice into thin strips against the grain.
SALSA: while chicken is cooking, prepare the salsa. Drain and rinse black beans and add to a large bowl. Dice the mango (you should get about 1 and 1/2 cups). Add to bowl. Add red onion, red pepper, cilantro, lime juice, and cumin. Stir together. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, add to preference). Stir together again.
ASSEMBLE: To serve, char tortillas if desired (Note 2). Add sliced chicken and then mango black bean salsa. Add sauce to taste. Add thinly sliced avocado if desired. Serve with lime wedges (or just squeeze fresh lime over everything) and additional cilantro if desired. Enjoy!
Notes
Note 1: a heaping 1/4 cup coarsely chopped jalapeno. Remove seeds and ribs completely for a more mild sauce. The more wrinkly the skin of the jalapeno, the spicier it will be. I don't think the jalapeno makes this sauce super hot (with the mayo balancing it out), but if you're worried, add jalapeno slowly. Note that the spiciness/flavor intensifies as this sauce sits/chills.Note 2: spray the tortillas (both sides) with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred.