Jamaican Jerk Chicken Tacos

Jamaican Jerk Chicken Tacos are a Caribbean twist on taco night with jerk marinated chicken thighs shredded and stuffed inside warm tortillas with avocado crema and fresh toppings. Spicy, smoky and completely irresistible!

Prep Time20

Cook Time20

Total Time40

Course: Jamaican, Main Dishes & Entrees, Mexican, Tacos & Burgers

Cuisine: Jamaican, Mexican

Keyword: how to make jerk chicken tacos, jamaican jerk chicken tacos, jerk chicken taco, jerk chicken tacos, jerk chicken tacos recipe, jerk chicken tacos toppings, sauce for jerk chicken tacos, what to serve with jerk chicken tacos

Servings: servings

Author: Taneisha Morris

Ingredients

Jerk Chicken Recipe

6 Chicken Thighs boneless, skinless
2 tbsp Wet Jerk Marinade or use store-bought
Salt and Pepper to taste
3 tbsp Olive Oil divided

Avocado Crema

1 whole Ripe Avocado peeled and pitted
1/4 cup Sour Cream or plain Greek yogurt
1 clove Garlic
1 tbsp Fresh Cilantro finely chopped
1/4 tsp Cumin optional
1 tbsp Fresh Lime Juice
Salt and Pepper to taste

Jerk Chicken Tacos

2 cups Purple Cabbage shredded
1 cup Tomatoes diced
1/4 cup Cilantro chopped, optional
1/2 cup Feta Cheese crumbled
8-10 small Flour Tortillas or corn tortillas

Instructions

Avocado Crema

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Then add the sour cream (or Greek yogurt), garlic, cilantro, cumin, lime juice, salt and pepper.
Blend until mixture is smooth and creamy. Scrape down the sides to ensure all ingredients are well incorporated. Taste the avocado crema and adjust seasoning as needed.

Jerk Chicken

Add chicken to a large bowl with 1 tbsp of olive oil and season with the jerk marinade, salt and pepper. Mix until the chicken is well coated, then set aside to marinate for at least 15 minutes.
Heat 2 tbsp olive oil in a large non-stick pan or skillet. Add chicken thighs and cook for 5-7 minutes then flip and continue cooking for another 5-7 minutes or until the chicken is cooked through, (the internal temperature reaches 165°F and juices run clear when poked). Remove, and let rest for 5 minutes then shred into bite-sized pieces and set aside.

Jerk Chicken Tacos

Warm the tortillas by placing them in the oven or in a dry skillet for about 30 seconds per side. Spread a dollop of avocado crema on the tortilla, then add the shredded jerk chicken in the center. Top with cabbage, tomatoes, red onions, cilantro, and crumbled feta cheese.
Add another drizzle of avocado crema over the toppings, if desired. Garnish with cilantro, lime wedges, serve immediately and enjoy!

Notes

Make Ahead — cook the jerk chicken 1-2 days in advance and store in the fridge. Reheat in a skillet with a splash of chicken stock before assembling.

Marinating Time — marinate the chicken for at least 15 minutes to overnight for deeper flavour.

Jerk Seasoning Tip — for extra depth use my homemade Jamaican Jerk Seasoning as a dry rub on the chicken before adding the wet marinade.

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