Jerk Chicken Tacos

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5 from 1 vote

Jerk chicken tacos with mango black bean salsa and a tasty jalapeño-cilantro sauce. Flavor-packed and irresistible!

Prep Time30

Total Time30

Course: Dinner

Cuisine: Jamaican

Keyword: jamaican jerk tacos, jerk chicken tacos

Servings: servings (12 small tacos)

Author: Chelsea Lords

Cost: $16.43

Equipment

Small food processor or blender
Grill or large pan

Ingredients

Chicken

2 large boneless, skinless chicken breasts 1.3 pounds total
4 to 6 teaspoons jerk seasoning store bought or make your own mix
2 tablespoons olive oil divided
12 small tortillas corn or flour
Serving suggestions see note 1

Mango Black Bean Salsa

1 (15-ounce) can black beans drained and rinsed
1 large ripe mango peeled and diced, 1 and 1/2 cups
1/4 cup finely diced red onion
1/3 cup finely diced red pepper
1/4 cup finely chopped cilantro
1 lime
1/4 teaspoon ground cumin
Salt and pepper

Jalapeno Sauce

3/4 cup mayo
1/2 cup packed fresh cilantro
1 jalapeno coarsely chopped (remove seeds and ribs), see note 2
1-1/2 teaspoons minced garlic reduce if sensitive to garlic
1 lime
3/4 teaspoon ground cumin

US - Metric

Instructions

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, 2–3 tablespoons lime juice (add to preference), 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).
Pat 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 the chicken pieces (both sides), then pat it into chicken, making sure it’s all well coated. Add 1 teaspoon each salt and pepper.
Grill/Grill Pan: Preheat a grill to medium-high (about 400°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 on the grill and grill 5–6 minutes per side, until chicken is cooked through (internal temperature 165°F). Remove chicken and let rest 5 minutes. Chop the chicken into bite-sized pieces or slice into thin strips against the grain.
Pan: Add 1 tablespoon oil to a large pan. Heat to medium-high. Once hot, add the chicken and cook 6–7 minutes per side, until chicken is cooked through (internal temperature 165°F, no longer pink in the center, and juices run clear). Remove cooked chicken and let it rest 5 minutes. Chop the chicken into bite-sized pieces or slice into thin strips against the grain.
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, 2 tablespoons 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.
To serve, char tortillas if desired (see note 3). Add sliced chicken and 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!

Video

Notes

Note 1: Serving suggestions: 1 ripe avocado, additional lime, and/or cilantro.

Note 2: This is a heaping 1/4 cup coarsely chopped jalapeno. Remove seeds and ribs completely for a milder sauce. The more wrinkly the skin of the jalapeno, the spicier it will be. The mayo balances the heat of the jalapeno, but if you’re worried, add jalapeno slowly. Note that the spiciness/flavor intensifies as this sauce sits/chills.

Note 3: Spray the tortillas (both sides) with cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred.

Storage: To store leftovers, keep the chicken, salsa, and sauce separate in airtight containers. Refrigerate for up to 3 days. Reheat the chicken in the microwave or on the stovetop, and add the salsa and sauce when ready to serve.

Nutrition