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Jerk Chicken Tacos Recipe
These Jerk Chicken Tacos are GOOD! After visiting the Caribbean and having these all the time, I knew I had to make them at home. Spicy Jerk Chicken, crunch cabbage slaw, creamy aioli sauce, sweet diced, and fresh cilantro, all wrapped up in a warm tortilla. With just a few simple steps and ingredients, you can have a delicious, healthy meal on the table in no time!
RELATED: 25+ BEST Healthy Taco Recipes
Why You’ll Love It
- Quick & Easy – You’ll only need 30 minutes and a skillet to make this recipe!
- Healthy Ingredients – Chicken, Greek yogurt, fresh pineapple, cabbage, and more. The ingredients for this easy recipe are simple and full of nutrition.
- Flavorful – I truly can’t get over how the bold flavors are all so good and balance each other. Spicy, sweet, savory, creamy, crunchy, DELISH.
These Jerk Chicken Tacos are a game-changer for your weeknight dinners! If you love bold flavors and quick, easy meals, this recipe is for you.
Ingredients for Jerk Chicken
- Avocado Oil
- Chicken Breast – Organic chicken is always my preferred option for tacos!
- Jerk Seasoning
Aioli Sauce
- Light Mayo – This healthier mayo option is my favorite for aioli sauces.
- Plain Greek Yogurt
- Lime Juice
- Jerk Seasoning – Use store-bought seasoning or make your own!
Cabbage Slaw
- Lime Juice
- Salt
- Shredded Red Cabbage – Chopped green cabbage works, too.
Pineapple Taco Ingredients
- Corn Tortillas – Flour tortillas, corn, or a 50/50 mix tortilla are all great options!
- Red Onion
- Pineapple – I love using fresh pineapple in these tacos. Fresh mango is also delicious!
- Chopped Cilantro
How to Make Jerk Chicken Tacos
It’s so easy to make this recipe in just 30 minutes! Here’s how to make Jerk Chicken Tacos:
- Prep the Chicken: Pound the chicken to 1/2 inch thick and season with jerk seasoning.
- Cook:Â Heat avocado oil in a non-stick skillet over medium heat. Pan-fry the chicken for 5-8 minutes on each side until fully cooked.
- Make the Aioli: Whisk together light mayo, Greek yogurt, lime juice, and the remaining jerk seasoning.
- Prep the Cabbage: Toss the shredded cabbage with lime juice and salt, then set aside to soften.
- Assemble the Tacos: Slice the cooked chicken into strips. Fill corn tortillas with cabbage, chicken, fresh pineapple, red onion, cilantro, and a drizzle of the aioli!
Variation: Jerk Chicken Tacos w/ Mango Salsa
One of my favorite variations for these Jerk Chicken Tacos is to make them with mango salsa! The sweet mango pairs perfectly with the spicy jerk seasoning, adding a burst of tropical flavor to each bite. Here’s how to make this variation:
- Make the Mango Salsa: Combine 1 cup of diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, and a pinch of salt in a bowl. Mix well and let the flavors meld together while you prepare the rest.
- Prep the Chicken and Aioli: Follow the original recipe to cook the jerk chicken and make the aioli.
- Assemble Jerk Tacos:Â Fill the tortillas with cabbage, sliced jerk chicken, a generous spoonful of mango salsa, and a drizzle of the creamy aioli.
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How to Store Jamaican Jerk Tacos
These Jamaican Jerk Tacos store wonderfully, making them perfect for meal prep or a quick lunch the next day! Here’s how to keep them fresh:
Refrigerator:Â Store the chicken, cabbage, and aioli separately in airtight containers for up to 3-4 days. Reheat the chicken, then assemble the tacos with fresh tortillas and toppings when ready to enjoy!
Freezer: Store the cooked chicken separately in an airtight container or freezer bag for up to 2-3 months. Thaw it in the refrigerator overnight, then reheat and assemble the tacos with fresh tortillas, cabbage, and other toppings for a quick and delicious meal.
More Healthy Taco Recipes
- Spicy Salmon Tacos w/ Avocado Lime Dressing
- Baja Shrimp TacosRecipe
- Baked Mahi Mahi Tacos
- Chili Lime Steak Tacos w/ Mango Salsa
- Vegan Spicy Thai Tofu Tacos
- Kung Pao Shrimp Tacos with Jalapeño Sauce
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Jerk Chicken Tacos
Equipment
Ingredients
- 2 Tablespoons avocado oil
- 1 1/4 pound chicken breast
- 2 1/2 Tablespoons jerk seasoning (divided)
- 1/4 cup light mayo
- 1/3 cup plain Greek yogurt
- 1 medium lime, juiced (divided)
- 1/2 teaspoon salt
- 2 cups shredded red cabbage
- 8 medium corn tortillas
- 1/4 cup diced red onion
- 1 1/2 cups diced pineapple
- 1/3 cup chopped cilantro
Instructions
- Pound the chicken breasts to about 1/2 inch thick.
- Season with 2 tablespoons of the jerk seasoning on both sides.
- Add the oil to a skillet and heat over medium heat.
- Once hot, add the chicken breasts and pan fry for about 5-8 minutes on each side (or until the internal temperature reaches 165 degrees F).
- Whisk together the mayo, yogurt, juice from 1/2 lime and remaining 1/2 Tablespoon of jerk seasoning. Set aside.
- Add the remaining lime juice to the cabbage with the salt and set aside to soften.
- Once the chicken is done, slice into strips.
- Assemble the tacos with the cabbage, chicken, pineapple, onion, cilantro, and the aioli. Enjoy!
Notes
- Store the chicken, cabbage, and aioli separately in airtight containers for up to 3-4 days. Reheat the chicken, then assemble the tacos with fresh tortillas and toppings when ready to enjoy.
- Variation: feel free to use fresh mango instead of pineapple!
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