Jerk Chiken Tacos

Give your taco fillings a Caribbean twist.

TOTAL TIME: 0:30

PREP: 0:25

LEVEL: EASY

SERVES: 4

 

INGREDIENTS

• 1 tbsp. soy sauce
• 1 tsp. white vinegar
• 3 tbsp. extra-virgin olive oil, divided
• 1 tbsp. jerk seasoning
• 1 tbsp. brown sugar
• kosher salt
• Freshly ground black pepper
• 1 1/2 lb. chicken breast, cut into 2" pieces
• 8 corn tortillas
• 1/4 c. heavy cream
• 11/2 c. shredded Mexican cheese blend
• 2 c. Shredded cabbage
• 1 c. salsa verde
• 1/2 c. fresh chopped cilantro
• 2 limes, cut into wedges

DIRECTIONS

1. In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
2. Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
3. Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
4. Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.