5.0 from 6 votes
Grilled Jerk Chicken Tacos with Mango Avocado Slaw
Get ready to indulge in the flavors of the Carribean when you dive into these grilled jerk chicken tacos topped with a zippy, lime-infused mango avocado slaw! Served with a simple cumin-lime crema and toasted corn tortillas, these tacos will be the talk of the town all season long!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 402 kcal
Course:
Dinner
Cuisine:
Jamaican , Caribbean
Ingredients
Jerk Chicken
- 2 tablespoons brown sugar
- 2 teaspoons allspice
- ½ teaspoon cumin
- ¼ teaspoon cloves
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 1 ½ lbs. boneless skinless chicken breasts
- 1 tablespoon canola oil
- 12 corn tortillas
Mango Avocado Slaw
- 1 large mango peeled and diced
- 1 large avocado peeled and diced
- 2 cups cabbage red, green, or combo, sliced thin
- ¼ cup chopped fresh cilantro
- ⅓ cup chopped red onion rinsed and drained
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- kosher salt to taste
- freshly ground pepper to taste
Cumin-Lime Crema
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1-2 tablespoons water as needed
Instructions
- In a medium bowl, combine the brown sugar, allspice, cumin, cloves, cinnamon, salt, pepper, and cayenne pepper. Rinse and pat dry the chicken, then place between two sheets of plastic wrap and pound with the flat side of a meat mallet until even in thickness. Brush the chicken with the canola oil, then sprinkle with the spice rub until every breast is thickly covered.
- Preheat a grill pan over medium heat. Once hot, coat with a thin layer of oil or cooking spray, then place the chicken in a single layer and cook for 5-6 minutes. Flip the chicken and continue cooking for an addition 5 minutes, or until a meat thermometer reads 165 degrees. Remove from heat, wrap each breast in aluminum foil, and allow to rest for five minutes. While the chicken is cooking, heat tortillas on a comal over medium until tortillas crisp around the edges and blacken slightly. Keep heated tortillas wrapped in a clean towel and set aside.
- In a large bowl, add the mango, avocado, cabbage, cilantro, and red onion. Add the lime juice, olive oil, salt and pepper, and toss to coat. Adjust seasoning as necessary. In a small bowl, whisk together the sour cream, lime juice, and cumin. Slowly add water until mixture can be lightly drizzled. Plate tortillas with sliced chicken, top with a heaping spoon of slaw, and a drizzle of crema. Serve immediately.
Cup of Yum
Nutrition Information
Calories
402kcal
(20%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
77mg
(26%)
Sodium
560mg
(23%)
Potassium
798mg
(23%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
525IU
(11%)
Vitamin C
25.8mg
(29%)
Calcium
84mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 402
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 560mg | 23% |
| Potassium | 798mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 84mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.