Jerk Chicken Tacos
The ultimate summer dish is here! Jerk Chicken Tacos combine spicy jerk-marinated chicken with a refreshing mango black bean salsa, all wrapped in soft tortillas. This easy weeknight meal is packed with flavor and sure to satisfy your cravings!
Equipment
- Food Processor
- Grill
- Large pan
Ingredients
- 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
- 1 15-ounce can black beans drained and rinsed
- 1 large ripe mango peeled and diced, about 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 to taste
- 3/4 cup mayo
- 1/2 cup packed fresh cilantro
- 1 jalapeno coarsely chopped (remove seeds and ribs)
- 1-1/2 teaspoons minced garlic reduce if sensitive to garlic
- 1 lime
- 3/4 teaspoon ground cumin
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 to 3 tablespoons lime juice (add to preference), ground cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour the sauce into a bowl or 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 for the best flavor.
- Pat the chicken breasts dry with a paper towel. Slice the breasts in half horizontally to get 4 pieces. Place a piece of plastic wrap over the chicken and gently pound the breasts into an even thickness (use a meat mallet or the bottom of your frying pan). This helps the chicken cook evenly.
- Lightly drizzle the chicken with olive oil. Sprinkle the jerk seasoning over all the pieces (both sides), and pat it into the chicken, ensuring it’s well coated. Add 1 teaspoon each of salt and pepper.
- For grilling: Preheat your grill to medium-high (about 400°F). Generously oil the grill grates (I like to drench a rolled-up paper towel in oil and rub it on the grates using tongs). Place the chicken on the grill and cook for 5 to 6 minutes per side until fully cooked (internal temperature of 165°F). Remove the chicken and let it rest for 5 minutes before chopping it into bite-sized pieces or slicing it thinly against the grain.
- For pan cooking: Add 1 tablespoon of olive oil to a large pan and heat it to medium-high. Once hot, add the chicken and cook 6 to 7 minutes per side until cooked through (again, looking for that internal temperature of 165°F). Allow the chicken to rest for 5 minutes before cutting.
- While the chicken cooks, prepare the salsa. Drain and rinse the black beans and add them to a large bowl. Dice the mango (you should get about 1 and 1/2 cups). Add the mango to the bowl, along with the red onion, red pepper, cilantro, 2 tablespoons of lime juice, and ground cumin.
- Stir everything together and season to taste with salt and pepper. I typically add about 1/2 teaspoon salt and 1/4 teaspoon pepper for balance.
- To serve, char the tortillas if desired (you can lightly spray both sides with cooking spray and char them over gas flames for a few seconds). Add the sliced chicken and the mango black bean salsa to the tortillas. Top with the sauce to taste and add thinly sliced avocado if desired. Serve with extra lime wedges or just squeeze fresh lime over everything. Enjoy your Jerk Chicken Tacos!
Notes
To store leftovers, keep the chicken, salsa, and sauce separate in airtight containers. Refrigerate for up to 3 days for best quality.