Jamaican Jerk Chicken Tacos with Mango Salsa
Jamaican jerk chicken tacos that are made with my own jerk seasoning. The jerk chicken is grilled, cubed and made into takes along with my mango salsa that's spiked with a teeeny tiny habenero pepper. This is THE flavor experience your mouth has been begging for!
Ingredients
Mango salsa:
- 1 Habanero pepper ribs and seeds removed, minced (replace with jalapeno for less spicy)
- 1 1/2 mangoes diced
- 1/2 red onion chopped
- 1/2 red bell pepper chopped
- 2 1/2 tablespoons lime juice
- 3 tablespoons cilantro chopped
- 2 teaspoons honey optional
Jerk chicken tacos:
- 3 tablespoons jerk seasoning mix recipe follows, store bought is fine too
- 1 1/2 pounds boneless skinless chicken breasts
- 8-10 flour or corn tortillas
Instructions
For the mango salsa:
- Combine all the ingredients in a bowl, cover and refrigerate for 20 minutes.
For the jerk chicken tacos:
- Season the chicken breasts with the dry jerk seasoning, use your hands to rub the spice mix. Place the chicken breasts on a hot grill or skillet that's been sprayed with cooking spray. Allow to cook for 4 minutes per side.The outside should be deep in color, nice and caramelized. Make sure the inside is no longer pink. Remove from heat, allow to cool for 5 minutes before dicing.
To assemble tacos:
- Heat the tortillas, fill with diced jerk chicken and mango salsa. Serve warm.
Notes
Use the honey in the mango salsa if the mangoes are very tart. Otherwise, omit.
Jerk seasoning:
2 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon allspice
1/2-1 teaspoon chili powder (depending on spice preference)
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine all the ingredients in a bowl. Store in an airtight container.
2 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon allspice
1/2-1 teaspoon chili powder (depending on spice preference)
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine all the ingredients in a bowl. Store in an airtight container.
