Jerk Chicken Tacos
Loaded with flavor, these jerk chicken tacos are a delicious twist on Caribbean flavors. Tender and juicy jerk chicken is layered with a creamy jerk aioli, a simple, tangy slaw, and topped with a sweet touch from the pineapple salsa.
Recipe Makes: 6 tacos
Equipment
- Large skillet
- tongs
- internal meat thermometer
- cutting board
- sharp knife
- small bowl
- spoon
- medium bowl
- wooden spoon
- medium bowl
- wooden spoon
Ingredients
For the Jerk Chicken
- 1 pound boneless, skinless chicken breasts (approximately 2-3 chicken breasts depending on size)
- 1 teaspoon salt (more or less to taste)
- 1 teaspoon freshly ground black pepper (more or less to taste)
- 2 tablespoons jerk seasoning (more or less to taste)
- 1 tablespoon neutral oil
For the Jerk Aioli
- ¼ cup mayonnaise
- 1 teaspoon jerk seasoning
- 1 teaspoon lime juice
- ½ teaspoon paprika
- 1 ½ teaspoons milk (plus more to thin as needed)
- 1 pinch salt (more or less to taste)
For the Slaw
- 2 cups shredded cabbage
- 1 tablespoon lime juice
- 1 pinch salt (more or less to taste)
For the Pineapple Salsa
- 2 cups diced pineapple
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons diced red onion
For the Tacos
- 6 8-inch flour tortillas
Instructions
For the Jerk Chicken
- Season both sides of chicken breasts with salt and pepper. Once seasoned with salt and pepper, heavily coat both sides with jerk seasoning. Set aside.
- Heat oil in large skillet on medium-high heat until oil shimmers. Add chicken and cook 3 to 5 minutes on one side, without moving. Flip chicken over and cook other side 3 to 5 minutes, without moving.
- Once chicken reaches internal temperature of 160° Fahrenheit, transfer chicken to cutting board. Let rest 5 minutes, then slice chicken into desired size pieces and set aside.
For the Jerk Aioli
- Combine mayonnaise, jerk seasoning, lime juice, paprika, milk, and salt in small mixing bowl. Stir to combine. For a thinner consistency, add 1 teaspoon additional milk. Set aside.
For the Slaw
- Combine shredded cabbage, lime juice, and salt in medium bowl. Stir to combine. Set aside.
For the Pineapple Salsa
- Combine diced pineapple, lime juice, chopped cilantro, diced red onions in medium bowl. Stir to combine. Set aside.
To Assemble Tacos
- Place sliced chicken onto one tortilla. Drizzle chicken with jerk aioli. Add slaw and pineapple salsa. Repeat for remaining tacos. Serve immediately.
Recipe Notes
- For Larger Chicken Breasts: Larger chicken breasts will need more cook time. Make sure to use chicken breasts of equal size and thickness. Slice chicken breasts in half to create cutlets if chicken is extremely thick.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1taco | Calories: 373kcal | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 978mg | Potassium: 526mg | Total Carbs: 36g | Fiber: 4g | Sugar: 9g | Net Carbs: 32g | Vitamin C: 38mg | Calcium: 111mg