5.0 from 54 votes
Jerk Chicken Tacos Recipe
These healthy and delicious Grilled Jerk Chicken Tacos are topped with gold kiwifruit salsa and served with a side of sweet coconut plantains. Fire up your BBQ and get outside for dinner.
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Calories: 528 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Jerk Chicken
- ½ medium yellow onion
- 2 tablespoons cooking oil
- 2 tablespoon soy sauce gluten-free if needed
- 2 tablespoons jerk seasoning see notes
- 4 cloves garlic
- 2 limes juiced (¼ cup)
- 1 Jalapeno pepper optional
- 8 boneless skinless chicken thighs
Jerk Crema
- ¼ cup sour cream
- ¼ cup mayonnaise can be light
- 2 tablespoons lime juice
- 2 teaspoons jerk seasoning
- 1 pinch sea salt
Kiwi Salsa
- 2 kiwis see notes
- 2 tablespoons diced red onion
- ¼ cup chopped cilantro
- A pinch of sea salt
Coconut Plantains
- 1 ripe brown plantain
- 2 tablespoons sugar
- 1 tablespoon coconut oil
Serve
- 12 inch tortillas warmed
- 2 cups thinly sliced cabbage
Instructions
- Put the onion, oil, soy sauce, jerk seasoning, garlic, lime juice, and jalapeño into your blender and blend on high speed until mostly smooth.
- Put the chicken into a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so it is well-coated then let it marinate in your fridge for at least 30 minutes, or up to 24 hours.
- While the chicken is marinating, prepare the rest of dinner. In a small bowl, mix the sour cream, mayonnaise, lime juice, jerk seasoning, and salt.
- Dice the kiwi (we like to leave the skin on gold kiwi fruits) then mix them with the red onion, cilantro, and salt in a medium-sized bowl.
- Slice the plantain into ½-inch thick rounds and toss them with sugar. Heat the coconut oil in a large frying pan over medium heat then add the plantains and cook, turning once, until they are soft and caramelized, about 3 minutes per side.
- Preheat your grill to medium-high. Remove the chicken from the marinade and put it onto the grill. Grill for 10 minutes, turning once, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
- To serve the jerk chicken tacos, pile some cabbage onto a tortilla then top with some jerk chicken and crema. Serve the sweet plantains on the side.
Cup of Yum
Notes
- If you're cooking for a crowd, you can double the chicken without doubling the marinade.
- We use our homemade jerk seasoning in this recipe. While it has a fairly long list of spices in it, most are common pantry ingredients. We recommend making the full recipe to save you time next time you make a jerk recipe, but if you only want to make enough for this marinade, use these quantities:
- 1 teaspoon EACH: onion powder, garlic powder, cayenne (spicy!) OR paprika (mild!)
- ½ teaspoon EACH: sea salt, black pepper, brown sugar, parsley, thyme
- ¼ teaspoon EACH: all-spice, cinnamon, nutmeg, cumin
Nutrition Information
Serving
3 jerk chicken tacos
Calories
528kcal
(26%)
Carbohydrates
30g
(10%)
Protein
47g
(94%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
222mg
(74%)
Sodium
757mg
(32%)
Potassium
970mg
(28%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1794IU
(36%)
Vitamin C
66mg
(73%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528
% Daily Value*
| Serving | 3 jerk chicken tacos | |
| Calories | 528kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 222mg | 74% |
| Sodium | 757mg | 32% |
| Potassium | 970mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1794IU | 36% |
| Vitamin C | 66mg | 73% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.