Jerk Chicken Tacos

Before I met my wife, I thought tacos were those hard shell things you get from Taco Bell. Shell, taco meat, lettuce, and cheese. Tomatoes if you’re feeling bold. I didn’t grow up eating much Mexican food, so I didn’t know any better. Now, I understand what tacos really are, and the variations are beautiful. It also helps that my wife could eat tacos 3x a week because she loves them so much!

So I present Jerk Chicken Tacos. This can be quite a flavorful, quick meal. This sauce is still a work in progress, but I’m quite proud of the taste so far. It’s a sauce I’ve been trying to tame for quite a while now. Here’s a fair warning: the jalapeños and habaneros are definitely optional. They taste amazing and give the sauce that proper kick, but if you can’t take the heat...

Ingredients

• Chicken breast

• Garlic powder

• Onion powder

• Salt & pepper

• All spice

• Jerk seasoning (optional)

• Tony Chachere’s seasoning

• Tortillas

• Mangos

• Lime

• Cilantro

• Crema

Sauce

• 1 bulb green onions (Chopped)

• 1-2 habaneros (Optional)

• 1 jalapeño (Optional)

• 1 ginger root (Peeled and chopped)

• 1-2 garlic cloves (Peeled and chopped) You can substitute with a spoonful of jarred minced garlic

• 1/2 - 1 Cup of orange juice

• 2 tablespoon soy sauce

• 1-2 tablespoons of All spice

• Tablespoon brown sugar

• Pinch of cinnamon

• Pinch of nutmeg (Optional)

• Teaspoon red pepper

Instructions

1. Gently pat your chicken breast dry. Season with garlic powder, onion powder, salt & pepper, Allspice, Tony Chachere’s, and jerk seasoning. You can season your chicken in advance as the sauce is best prepared before cooking. (I’ve found that making the sauce ahead of time gives it a more earthy taste)

2. Combine sauce ingredients into a blender and blend until you have a dark brown and thick sauce. (Start with half a cup of orange juice and adjust as necessary. For less heat, use crushed red pepper and omit jalapeños and habaneros. Feel free to add seasonings used to season the chicken in the sauce to your liking.)

3. Combine sauce with chicken. Make sure to coat chicken all over.

4. Sear chicken on both sides on medium (About 8-10 minutes or when you reach an internal temperature of 165)

5. Let chicken rest for about a minute, then cut into your desired slices.

6. Assemble your taco and Enjoy!

If jerk chicken tacos aren’t your thing then check out our carne asada street tacos or if you are like my wife and love tacos.