Jerk Chicken Tacos

I LOVE these Jerk Chicken Tacos! Spicy Jerk Chicken, crunch cabbage slaw, creamy aioli sauce, sweet diced, and fresh cilantro, all wrapped up in a warm tortilla. Not to mention they only take 30 minutes to make! A little spicy, a little sweet, and full of savory goodness. If you've been looking for a no-fuss easy weeknight dinner recipe that's anything but boring, these tacos are it!

Course Dinner

Cuisine Caribbean, Latin American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 448kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

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!

Nutrition