Jamaican Jerk Chicken Tacos with Charred Pineapple Salsa and Crumbled Feta

We’ve always been reluctant to prepare Jamaican Jerk anything for these pages, mostly because it never seemed like we had the equipment and ingredients necessary for a truly “authentic” preparation. And if you can’t prepare something the right way, why prepare it at all? These tacos are the reason why. While they probably wouldn’t pass muster in Boston Bay, they’re just fine for a Wednesday night at home.

Sure, we may not have access to a scorching hot coal fire, seasoned pimento wood for smoking, or a limitless supply of allspice berries. But we found we could still recreate at least some of the flavors of the Caribbean, right at home, and in taco form. What’s more, the whole meal is ready from start to finish in about a half an hour, including the time needed to make our own jerk seasoning. Ready to get started? Here we go:

Jamaican Jerk Tacos with Charred Pineapple Salsa
Serves 4
You can make delicious jerk chicken right in your own home kitchen, using ingredients you probably already have in your pantry.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
449 calories
53 g
67 g
16 g
26 g
4 g
324 g
1480 g
17 g
0 g
12 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 449
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 1480mg
62%
Total Carbohydrates 53g
18%
Dietary Fiber 7g
29%
Sugars 17g
Protein 26g
Vitamin A
20%
Vitamin C
109%
Calcium
20%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Jamaican Jerk Seasoning
  1. 1 Tablespoon garlic powder
  2. 2 teaspoons cayenne pepper
  3. 2 teaspoons onion powder
  4. 3 teaspoons dried parsley
  5. 3 teaspoons brown sugar
  6. 2 teaspoons kosher salt
  7. 1 teaspoon paprika
  8. 1 teaspoon ground allspice
  9. 1 teaspoon black pepper
  10. ½ teaspoon dried crushed red pepper
  11. ½ teaspoon ground nutmeg
  12. ¼ teaspoon ground cinnamon
For the charred pineapple salsa
  1. 2 cups pineapple, cubed
  2. 1/2 red onion, minced
  3. 1/2 fresh jalapeño, seeded and chopped
  4. 1/4 lime juice
For the tacos
  1. 2 cups thinly sliced cabbage (red or green, or both)
  2. 1/4 cup mayonnaise
  3. 1/4 cup apple cider vinegar
  4. 1 Tablespoon sugar
  5. 3 teaspoons Jamaican jerk seasoning
  6. 3 chicken breasts
  7. 2 Tablespoons fresh cilantro
  8. 8 corn tortillas
  9. Lime wedges, for serving
  10. Crumbled feta, for serving
  11. Salt and pepper, to taste
Instructions
  1. First, make the slaw. Combine cabbage, mayonnaise, apple cider vinegar, and sugar, plus salt and pepper, to taste. Toss to combine and set aside.
  2. Then, make the salsa. Preheat oven to 500 degrees. Arrange pineapple on a sheet pan, and cook stirring and flipping occasionally, until pineapple starts to char. Remove from oven and finely chop, then combine with onion, jalapeño, and lime juice. Toss to combine.
  3. Season chicken on both sides with jerk seasoning (reserving two tablespoons, if desired...see note below), and cook in a skillet over medium heat until brown and cooked through. Remove from heat and cut into strips or chop.
  4. To assemble tacos, warm tortillas in dry skillet until pliable, then pile each with slaw, then sliced or chopped chicken, then pineapple salsa, then crumbled feta. Finish with chopped cilantro and a squeeze of lime.
Notes
  1. To ramp up the jerk flavor even more, make your own Jamaican jerk crema: Combine 1/2 cup of sour cream with a squeeze of lime juice and two tablespoons of the jerk seasoning. Stir to combine, then serve with tacos.
beta
calories
449
fat
16g
protein
26g
carbs
53g
more
Eat More Tacos http://eatmoretacos.co/
Malcolm Bedell

Malcolm loves Mexico, speaks fluent taqueria Spanish, and totally has Mexican friends. Author of both “Eating in Maine: At Home, On the Town, and On the Road,” and food blog From Away, his writing and photography credits include Serious Eats, Down East Magazine, The LA Weekly, The Guardian, The Huffington Post, and more. His seasonal food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater, and he finds trying to write this in the third person to be muy chistoso.

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>



Live every day, like it's Taco Tuesday.