Jerk Chiken Tacos - Cooking Tricks


Post Top Ad

Responsive Ads Here

Monday, June 26, 2017

Jerk Chiken Tacos

Give your taco fillings a Caribbean twist.



  • 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
  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.

No comments:

Post a Comment